An easy pumpkin quick bread infused with the perfect blend of spices and fresh pumpkin puree. This pumpkin bread is light and not heavy or dense with a crispy cinnamon - sugar topping.
Today I'm revisiting a post I blogged about back in 2008. When I first started blogging my picture taking skills were awful to say the least. Anytime I look at old posts I usually cringe at the photos. To fix this issue occasionally I will be revisiting old posts, and republishing them in a effort to make them more presentable.
I'm starting with my absolute favorite Fall Pumpkin Bread. I have come to realize that pumpkin bread isn't just for fall. I say this because my son Carson loves pumpkin bread and he asks me to make it year round. I'm always surprised at how much he likes it.
I got this recipe from a good friend back in 2007 and by far it's the best Pumpkin Bread I've ever had. Its light in texture and has the perfect blend of spices. I love the top of the bread because it's slightly crispy. The first time I tasted this pumpkin bread it was love at first bite. I knew I had to have the recipe. My friend was nice enough to share it with me and I've been making it ever since.
When the holidays roll around I like to make mini pumpkin breads for gift giving. This recipe will yields about 6-7 mini loaves. Place finished and cooled bread in a clear gift sacks tied with holiday ribbon and it makes the perfect gift.
I recommend only using only self rising flour and sifting it just as the recipe states. I tried it with all purpose flour once and the recipe was a flop. I even added the baking powder and soda but it was still a mess. I have included some step by step photos for you.
Yield: 2 loaves
Fall Pumpkin Bread
An easy pumpkin quick bread infused with the perfect blend of spices. This pumpkin bread is light not dense with a semi-crispy topping.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- 3 - cups self-rising flour, sifted (Do not substitute)
- 1 - teaspoons nutmeg
- 2 - teaspoon ground cinnamon
- 2 1/2 - cups sugar or substitute with truvia or splenda baking blend
- 1 - cup vegetable oil or (2 - sticks softened butter)
- 2/3 - cup water
- 2 - teaspoon vanilla extract
- 1 3/4 - cup fresh pumpkin puree or 1 - (15 ounce) can of solid packed pumpkin (not pumpkin pie mix)
- 4 - eggs
- cinnamon sugar topping, optional
- 1/2 - cup chopped pecans, optional
Instructions
- In a large bowl or kitchen aid stand mixer add the sifted flour, spices and sugar. Using the paddle attachment mix to combine.
- In a medium bowl blend the oil, water, vanilla and pumpkin. Add the wet mixture to the flour mixture and blend on low-medium speed. Add the eggs one at a time and mix to combine.
- Pour the batter into two greased 9 x 5 x 3 inch loaf pans that have been greased and lightly floured.
- If using cinnamon sugar lightly sprinkle some on top of bread before baking.
- Bake at 350 for 45 - 50 minutes. Bread is done when a toothpick inserted comes out clean and golden brown on top.
- Remove from oven and run a offset spatula around the edges to loosen the bread.
- Cool in pan for about 10 minutes then remove from pan and cool completely on a baking rack.
Notes
I also wanted to note that some people like to substitute applesauce in place of oil. I tried replacing 1 cup of applesauce instead of all oil and the bread was so dense and heavy, so I don't recommend it. I think you could get by with using half oil and half applesauce, but not all applesauce. If making mini loaves - bake for 20 - 25 minutes. I also do not recommend using all purpose flour. The bread yields a dense loaf when all purpose flour is used.
Hungry for more? Check out the Recipe Index by Mommy’s Kitchen.
Be social and follow along on Facebook, Instagram, Twitter and Pinterest! for all the latest updates!
Join the Mommy's Kitchen Mailing List and you'll get the latest recipes and updates delivered straight to your inbox for Free!
14 comments
Thanks Renee Z.