Once upon a time, a long long time ago, there lived a delicious treat called pumpkin bread. Every Thanksgiving, pumpkin bread would made its annual appearance. It’s arrival would fill our house with delicious smells of cinnamon and nutmeg to alert us of its presence. The craftiest of us may have snuck some before Thursday’s feast (especially if the middle was gooey).
This pumpkin bread recipe has been a central part of my family’s Thanksgiving meal for as long as I can remember. It is the most delicious pumpkin dish I’ve ever eaten, and I look forward to it every year (thank you, Mom!).
With the recent explosion of pumpkin scones, cookies, coffee, lattes, doughnuts, bagels, cream cheese, ice cream, cheesecake, yogurt, and every other pumpkin flavored everything that popped up as early as August this year, I’ve been feeling a little pumpkined out.
Don’t get me wrong, I look forward to slowly savoring my Starbucks Pumpkin Spice Latte on a cool fall day each year. However, I only splurge on a couple each season to keep the experience special… and because they cost a pretty penny.
Halloween is one of my favorite holidays, another reason pumpkins have a very special place in my heart. The carving kind. I look forward to picking out a pumpkin and roasting the seeds every year. Nine years ago, on one of my first dates with my husband, he surprised me with pumpkins to carve at his house. I knew then it was love.
So at least for me, October equals jack-o’-lanterns and November (not August) equals pumpkin bread. This recipe is the original pumpkin delicacy. It’s a classic. It’s my favorite. It’s worth the wait. I that hope you will love it, too!
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Dry Ingredients:
3 1/2 cups sifted flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 cups sugar
Wet Ingredients:
1 cup oil
4 eggs
2/3 cup water
1 can pumpkin
- Preheat oven to 350 degrees. Grease and flour two bread pans.
- Sift together all of the dry ingredients.
- Make a well in the dry ingredients and add all the remaining items.
- Mix until smooth.
- Pour batter into two greased and floured bread pans.
- Bake at 350 degrees for about 75 minutes or until a toothpick comes out clean.
This recipe is also excellent in muffin form. I discovered this little fact after making a full batch and then realizing I only had one bread pan. For delicious pumpkin muffins, grease and flour a muffin tin or line them with baking cups, then bake at 350 degrees for 20 minutes. The full recipe will make about 24 muffins.
As a new mom, I recently learned that if I’m going to make the effort to bake, I’m going make a double or triple batch so that it will last a while. Luckily, this recipe freezes really well. Once the bread is cool, wrap the loaves in tin foil or put muffins into ziplock bags, and then freeze. To defrost, pull the pumpkin bread out a few hours before you need them or the night before. To reheat, warm the bread in the oven at 200 degrees.
What do you look forward to every fall?
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I look forward to the end of pumpkin season and the start of peppermint season.
I love peppermint bark! Just not chocolate covered peppermint sticks. The wrappers always end up everywhere!
Nom nom nom. Pumpkin season is September through November. At the very least!
Ha! Sounds like you have a thing for fall flavors!
I need a good pumpkin bread recipe as the ones I have tried have turned out kind of meh!
Thanks for sharing Farrah!
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I really hope you like it then! Play with how long you bake it to decide if you like it better gooey (less time) or dry/crunchy on the outside.
Can’t wait to try this recipe! I love making bread at home…especially during the fall and winter!
Julie @ Girl on the Move recently posted…Links I’m Loving: Arm Workouts
Ooooh, this sounds and looks so great! I will definitely have to give this a try. My hubby loves all things pumpkin, so I’m sure he would go crazy over this.
I agree with making a double or triple batch. I do that all the time.
Thanks for sharing this treasured recipe Farrah!
xoxo
Jennifer | The Deliberate Mom recently posted…Play Dating
Yum! I cannot wait to share this in the round up:)
Joanna Clute @ Motherhood and Merlot recently posted…Wine and Pizza Pairings
Thank you so much for including it! What wine goes well with pumpkin?
YUM! Can’t wait to try this recipe! And I completely agree about baking a double or triple batch—that’s a must for us busy moms! Glad to hear this recipe freezes well.
Thanks for linking up with the #SHINEbloghop!
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It makes it so much easier. I’m much less grumpy doing the dishes when I have so much to show for the work!
My family loves pumpkin bread. Your recipe looks delicious. I like to throw chocolate chips in sometimes too.
Tammi recently posted…Updating the Front Entryway
That sounds so good. I have to try it with chocolate chips next time!
This sounds like a wonderful treat! I might have to try some for Halloween this year, sadly we are in the UK so no Thanksgiving for us.
How would I make this with fresh pumpkin? No canned available over here xx
Katie Haydock recently posted…Mummy’s Night Off… These are a few of my favourite things!
I would love to hear how it tastes with fresh pumpkin! The canned stuff is 100% pumpkin, so I would guess that an equal switch would work. A can is 15oz/425g, or about 1.75 cups of pumpkin.
I love Pumpkin Bread and can’t wait to grab some from Starbucks or when my friends make it. Maybe this year I will make some of my own Thanks for sharing!
Tiffany recently posted…Favorites, Traditions and Quantum Leap? #AskAwayFriday
It’s super easy to make, so definitely give it a try
I hope you like it!
Yummy! This looks similar to my fave pumpkin banana bread but since i never seem to have leftover bananas, I am going to try this! And BRILLIANT idea about freezing extra loaves!
Casey recently posted…life right now [september]
I just made banana bread for the first time this year and quickly discovered that I love it with chocolate chips. I’d love to try out your recipe! It definitely easier when the special ingredient comes in a can. It’s ready when I am!
Pingback: Pumpkin Round-Up: 15+ Ways to Use Pumpkin This Season | Motherhood & Merlot
This looks delicious and is perfect for this time of year. Thanks for sharing!! Congrats on your Sits Day too!!
Bethany recently posted…Greater Devotional Review
Thank you, Bethany!
Mmmmmm… Yum! I could totally go for one of those muffins right now. Great recipe, thanks for sharing!
Nikki recently posted…Losing the Potty Training Battle
The pumpkin bread looks so good! Happy SITS Day
Akaleistar recently posted…In the Mood for Fall
Thank you! We’ll be baking it all day soon for Thanksgiving!
must try this, thanks for sharing.
karen recently posted…Just Finished Reading…
I love everything pumpkin and this recipe looks like no exception. I love that you can make it as muffins too. Happy SITS day!
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Thank you, Kirsten!
Yum! Thanks for sharing your recipe at #Pintorials this week
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