I love the changing of the seasons, especially summer to fall! When I think of fall, I think of changing leaves, a chill in the air, and pumpkins. This time of year we find pumpkins in decor, scents, drinks, and… food! There’s nothing like a seasonally inspired recipe… and this pumpkin bread recipe is the perfect fall staple. This is a cherished recipe for many reasons. I’ve made this recipe with my grandchildren for years… it’s one of their favorites to make and eat, and one of my favorite fall traditions! I have so many priceless memories making pumpkin bread with them over the years.
The beauty of this recipe is that it truly could not be easier to make… minimal equipment and steps required (no mixer needed)! It is sure to fill your home with feelings 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 in this fabulous botanical pumpkin loaf pan! I hope you love this recipe as much as I do, enjoy!
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, slightly beaten
- 1 cup canned pumpkin
- ½ cup vegetable oil
- ½ cup water
- ½ cup chopped pecans, optional
Instructions
- Preheat oven to 350°. In a large bowl, combine 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 center comes out clean, approximately 60-75 minutes. Cool in a pan 10 minutes before removing to a wire rack.
Notes
Shop The Post
COMMENTS