Pumpkin Bread – the perfect addition to your fall traditions!
Fall is officially here and I’m dreaming all the things I want to make in celebration of my favorite time of year – FALL!
This is usually the time-frame I really get the baking itch and become a slave to my oven & mixer. My pantry is already starting to overflow with baking supplies, while my kitchen table has cookbooks piled sky high. Who knew you could put pumpkin in so many things???
As much as I love baking for my family – my favorite thing to do is to gift my creations. The gate guards and my husband’s coworkers on base, are my prime audience and I haven’t heard any complaints. In fact – my husband took some loaves of my favorite Pumpkin Bread to a meeting the other night and it was a HUGE hit! So much so, there were no leftovers and they told him {to tell me} to add chocolate chips for next time.
So on that note – let’s get to it! What are you waiting for? The juror is out and this is a MUST do pumpkin bread recipe for the autumn season. Heck – you can even gets the kids in the kitchen and have them help you out. It’s screaming to be made, so dust off your apron and mixer & get to baking!
You can find ALL the details below! Keep scrolling and I really hope you give our homemade pumpkin bread recipe a try today!
PAIR YOUR PUMPKIN BREAD WITH —> Chocolate, Cranberry, Banana Bread Cookies Recipe
Pumpkin Bread Recipe
Ingredients:
- 3 1/3 cup white flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 3 cups sugar
- 4 large eggs
- 2/3 cups water
- 2 cups canned pumpkin puree {not pumpkin pie filling}
- 1 cup vegetable oil
Directions:
- Combine all the dry ingredients listed above, in a large bowl.
- Next add in remaining wet ingredients and use a hand mixer to beat everything together.
- Spray {2} large 9×5 loaf pan with some non-stick spray.
- Now pour your pumpkin bread wet mixture equally into between the two loaf pans.
- Bake both of your bread load pans at 350f for about one hour in the oven (or if you do in mini pans, cut the time to 30-45 minutes} or until a toothpick comes out clean from the center.
- Take the pumpkin loaves out the oven and let them cool completely, inside the pans.
- When ready, slide each homemade pumpkin bread loaf out of their pan, slice them up and enjoy!
If you are looking for more sweet treat recipes, check out these blog posts on Glued To My Crafts right now:
Pumpkin Bread Recipe
Tools:
- loaf pan{s}
- Oven
Supplies:
- 3 1/3 cup white flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 3 cups sugar
- 4 large eggs
- 2/3 cups water
- 2 cups canned pumpkin puree {not pumpkin pie filling}
- 1 cup vegetable oil
Instructions:
- Combine all the dry ingredients listed above, in a large bowl.
- Mix together until well combined.
- Next add in remaining wet ingredients and use a hand mixer to beat everything together.
- Spray {2} large 9×5 loaf pan with some non-stick spray.
- Now pour your pumpkin bread wet mixture equally into between the two loaf pans.
- Bake both of your bread load pans at 350f for about one hour in the oven (or if you do in mini pans, cut the time to 30-45 minutes} or until a toothpick comes out clean from the center.
- When ready, take the pumpkin loaves out the oven and let them cool completely, inside the pans.
- When ready, slide each homemade pumpkin bread loaf out of their pan, slice them up and enjoy! Don't forget to share some slices as well!
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