Classic Pumpkin Bread is moist and dense with warm notes of cinnamon, nutmeg, and vanilla. Pair with a cup of your favorite coffee for a hearty autumn treat.
Happy September! Fall is the best time of year! It has some of the best foods, holidays, and of course, college football for the sports lovers. One of my goals this fall is to make more pumpkin inspired recipes. Classic pumpkin bread sounded easy enough, so I thought I’d start there.
After “testing” five loaves of bread, my family and I finally found the perfect one! It was hard work, but someone had to do it, right? 🙂 Since pumpkin is not an ingredient I normally bake with, I decided to use a recipe out of a cookbook.
The cookbook was one my grandmother had in her cabinet from 20 plus years ago. Who knew it had such a tasty and simple pumpkin bread recipe? This recipe makes two loaves, only requires one bowl, and stays moist for several days.
Preheat and Prep:
Preheat the oven to 350 degrees. Spray two loaf pans with cooking spray or grease with butter and coat lightly with flour.
Make the Batter:
Add the flour, sugar, baking soda, salt, cinnamon, nutmeg, eggs, pumpkin, oil, water, and vanilla to the bowl of a stand mixer. Mix on low speed until combined and use a spatula to scrape the sides of the bowl as needed. Carefully pour half of the batter into each prepared loaf pan.
Bake the Bread:
Place the pans into the preheated oven and bake for 55 to 65 minutes. After 30 minutes, loosely cover the pans with a foil “tent” to ensure even browning.
Remove the pans from the oven and allow the bread to cool for 10 to 15 minutes before transferring the loaves to a wire rack. It’s best for the pumpkin bread to cool completely before attempting to slice. Store the bread in an airtight container for up to 5 days.
*Recipe adapted from the Pumpkin Bread recipe in the cookbook The Good Taste of Hope.
- 3 1/2 cups All-purpose flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 4 eggs
- 15 ounce can pumpkin puree
- 1 cup canola oil
- 2/3 cup water
- 2 teaspoons vanilla
Preheat oven to 350 degrees.
Spray two loaf pans with cooking spray.
Place all ingredients in the bowl of a stand mixer. Mix on low speed until combine.
Pour half the batter into each pan.
Place pans in the preheated oven and bake for 55-65 minutes. After 30 minutes, loosely place a piece of foil over each pan to ensure even browning.
Bread is done when a toothpick inserted in the center comes out clean.
Remove the pans from the oven and allow the bread to cool for 10-15 minutes before transferring to a wire rack.
Allow bread to finish cooling before slicing.
Store in an airtight container for up to 5 days.
Cooking times may vary depending on pan type. Times listed are based on a glass pan.
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