A Flavor-Packed Family Favorite to Enjoy All Season Long
It’s not a secret that pumpkin is the flavor of the fall season so, let’s embrace the season with a loaf of homemade pumpkin bread! In Texas, we’ve seen a slight dip in temperatures, which is all I needed to break out this fabulous flavor-packed fall favorite. Whether served with your morning coffee, as an afternoon treat, or even for dessert, it’s one of those cozy fall recipes that’s nearly impossible to stop at just one slice.
As pumpkins begin appearing in store windows and lining neighborhood porches, I’ll be using this homemade pumpkin bread recipe to bring the spirit of fall into our home (and bellies)! With minimal equipment and just a few simple steps, the beauty of this seasonal recipe lies in how easy it is to make. I love putting a twist on the original from time to time by adding pecans, walnuts, or chocolate chips for an extra layer of flavor and texture. Another fun way to embrace the season? Bake your loaf in this fabulous botanical pan! I hope this recipe brings you as much joy as it’s brought my family over the years. Psst… this also doubles as an incredible fall hostess gift!
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Homemade Pumpkin Bread
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs, lightly beaten
- 1 cup canned pumpkin
- ½ cup extra virgin olive oil
- ½ cup water
- ½ cup chopped pecans optional
Instructions
- Preheat the oven to 350°. In a large bowl, combine the first 8 ingredients.
- In a medium-sized bowl, whisk together eggs, pumpkin, olive oil, and water. Stir into dry ingredients until moistened. Fold in pecans.
- Pour into a greased 9×5-inch loaf pan. Bake until a toothpick inserted in the center comes out clean, approximately 60-75 minutes. Cool in a pan for 10 minutes before removing from the pan and place on a wire rack to continue cooling.
Notes
- This recipe can be made gluten free using this gluten free multipurpose flour!
- When a recipe calls to “fold in” an ingredient, this just means gently stirring in a figure 8 motion.
- For a seasonal touch, I prepare the recipe in this fall-inspired loaf pan!
- Freeze loaves for the holidays! Wrap loaf in foil, plastic wrap, or place in an airtight container and freeze for up to 3 months.
- Substitute walnuts or chocolate chips for the pecans.
- A loaf of this pumpkin bread makes for great holiday gifts.
