An Easy & Delicious Fall Recipe
It’s no secret that pumpkin is one of the most popular ingredients and flavors of the fall season. As a chill enters the air and the leaves begin to change colors, we’re certain to see pumpkins all around… in decorative scents, drinks, and food! With the fall season quickly approaching, I thought I would share one of my favorite seasonal recipes… homemade Pumpkin Bread! What better way to get into the fall spirit than filling your home (and bellies) with the fabulous aromas of the fall season?!
This recipe truly couldn’t be easier to make… minimal equipment and steps required (no mixer needed)! It’s sure to fill your home with the essence of fall, spreading the fabulous aroma of spiced pumpkin throughout your kitchen and home. This recipe is filled with flavor and has been a family favorite for years. I love adding a twist to the traditional recipe from time to time… adding pecans, walnuts, or chocolate chips for enhanced texture and flavor. Further, embrace the fall season by baking this recipe in this fabulous botanical pumpkin loaf pan! I hope you love this recipe as much as I do, enjoy!
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My Pumpkin Bread Recipe
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 slightly 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, 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 to a wire rack.
Notes
TIFFY’S TIPS:
- Careful not to overbake as this produces a dry quick bread.
- Freeze loaves for the holidays! Wrap loaf in foil, plastic wrap, or place in an airtight container. Freeze for up to 3 months.
- Substitute walnuts or chocolate chips for the pecans.
- I love having quick bread on hand for last minute holiday gifts!
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