Pumpkin Bread (2 Decades of Delicious) is a delightful fall treat that fills your home with the warm, inviting scents of spices. With its tender crumb and rich flavor, you’ll find it hard to resist a slice or two, especially when it’s warmed up just a bit. Perfect for sharing, or maybe just for yourself.
When it comes to ingredients, fresh pumpkin puree can really enhance the flavor, but canned works just as well if you’re short on time. If you’re looking for healthier options, trying applesauce instead of oil can be a fun twist, though the texture may change a bit. Always check for nut allergies if you decide to add optional nuts or raisins, and make sure your baking soda is fresh for the best rise.
Bread & Rolls
Pumpkin Bread (2 Decades of Delicious) Recipe
Ingredients
- 3 1/2 cups sifted flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 teaspoons allspice
- 3 teaspoons cinnamon
- 2 teaspoons nutmeg
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 2 cups fresh pumpkin puree (or canned)
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, mix together 3 1/2 cups sifted flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 3 teaspoons allspice, 3 teaspoons cinnamon, and 2 teaspoons nutmeg until well combined.
- In a separate bowl, beat together 1 cup vegetable oil, 4 eggs, and 2/3 cup water. Then add 2 cups of fresh pumpkin puree or canned pumpkin, mixing until smooth. If you’re feeling adventurous, toss in some nuts or raisins at the stage.
- Gradually add the first mixture to the second, incorporating a little at a time to keep the batter nice and fluffy.
- Grease and flour your bread pans, filling each one about 3/4 full with the batter.
- Bake in the preheated oven for 50 minutes to an hour, or until a toothpick inserted in the middle comes out clean and dry.
- Once baked, let the bread cool on a rack. It can be frozen for longer storage or kept in the fridge for up to 2 weeks. Best served warm or at room temperature.