Pumpkin Bread
Nothing hits quite like Pumpkin Bread as the months grow colder! Don’t buy it from the store; use this simple recipe for baking it homemade instead.
Servings: 24 servings
Equipment
- Silicone Pot Holder Trivet Mats - Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- 1 can pumpkin puree (not pumpkin pie mix) 15 oz.
- 4 large eggs
- ⅔ cup water
- ½ cup vegetable oil
- ½ cup unsalted butter, melted and cooled 1 stick
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Preheat the oven to 350F. Grease and flour three 7x3-inch loaf pans and set them aside.
- In a large mixing bowl, combine the pumpkin, eggs, water, oil, butter, and extract with a spoon/spatula or a hand mixer until well combined.
- In a separate large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended. Divide the batter evenly between the three pans, smoothing the top.
- Bake for 50 minutes or until a toothpick inserted near the center of the loaf comes out clean.
- Allow the bread to cool in the pan for 25-30 minutes before carefully transferring the loaves to a wire rack to cool completely.
Notes
- For a more flavorful loaf, double the spices!
- For a glazed loaf, poke holes in the top of your loaves (while still in the pan and hot from the oven) with a toothpick and mix, then pour this glaze mixture over the top and into the holes - 1 cup powdered sugar, 2 tablespoons melted butter, 5 teaspoons milk, 1/8 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice.
- You can use different size pans or muffin tins as needed, being sure to adjust the baking time for the pan. A larger 9x5-inch baking pan will need a little more time to bake (about an hour to one hour fifteen minutes), while a muffin tin will need considerably less time (about 18-24 minutes total time). Be sure to use a toothpick to check the center of the loaf or muffin to ensure it comes out clean and is baked all of the way through.
Nutrition
Serving: 1slice | Calories: 259kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 253mg | Potassium: 83mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2920IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
