It has been officially October for over a week and all I can think about is pumpkins, pumpkins, pumpkins. From picking the perfect pumpkin for a Jack-o-Lantern to finding armloads of mini pumpkins to place all over my house to whipping up our favorite pumpkin recipes, the orange fruit is forefront in my mind.
Of all the pumpkin-related activities that you can do this fall, my favorite thing to do is make pumpkin baked goods. You all know that my absolutely, positively, #1 go-to pumpkin baked good is Mini Pumpkin Chocolate Chip Muffins, but today I’m sharing my family’s ultimate pumpkin treat.
Good Old Fashion Pumpkin Bread.
I always notice that around Labor Day, boxed pumpkin bread mix starts appearing on store shelves in anticipation of the holiday baking rush. As much as I love and use boxed bread/muffin/cake/brownie mix, I think that some things taste better when you make them from scratch… and this pumpkin bread is one of those things. Try it once, and you’ll be hooked (promise!).
This bread has three teams of ingredients and comes together very quickly in the stand mixer. You can also use a hand mixer if that’s what you have.
The first team is the dry ingredient team.
Flour, sugar, baking powder, baking soda salt, cinnamon, nutmeg, and allspice. Blend those together and set aside while you get the second team together.
The second team is the wet ingredient team.
In the bowl of a stand mixer, combine eggs, vegetable oil, and pumpkin puree. If you have homemade pumpkin puree, you are my hero and please use it here (and can you please send me some?). I always have canned pumpkin puree in my pantry from September thru January, so that’s my go-to. Beat the eggs and pumpkin together until combined.
Then, get together the third team… which is water. Yep, measure out ⅔ cup of water into a measuring cup with a spout.
And now you’re ready to make pumpkin bread (and yes, I may have forgotten to take photos but it’s easy!). With the mixer on low, add in the dry ingredients and water alternately, starting and ending with the flour.
Mix the batter until just combined and pour it into two greased loaf pans with a sheet of parchment on the bottom (for easy removal). All that’s left is to bake them at 350 degrees for about 45-60 minutes.
All that’s left is to let it cool slightly in the pans, turn it out onto a cooling rack to cool completely, and then slice up for your family to enjoy.
Or you could keep it all to yourself (I won’t judge!).
So, kiddos, what’s your favorite pumpkin baked good?
Your pumpkin obsessed friend,
- 3½ cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 4 eggs
- 1 cup vegetable oil
- 1-15oz can of pumpkin pureed – about 1⅓ cup homemade pumpkin puree
- ⅔ cup water
- Preheat your oven to 350 degrees. Spray two loaf pans with cooking spray and place a rectangle of parchment paper on the bottom of each pan. An easy way to measure a piece of parchment that will fit is to outline the bottom of the loaf pan on the parchment and cut it out.
- In a large bowl, combine the flour, sugar, baking soda, salt, baking powder, cinnamon, nutmeg, and allspice. Whisk to combine. Set aside.
- In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat together eggs, vegetable oil, and pumpkin puree. With the mixer on low, add in the dry ingredients and water alternatively, starting and ending with the flour. Mix until just combined.
- Pour the batter into the prepared loaf pans and pop the pans into the oven. Bake for 45-50 minutes, or until a toothpick in the center of the bread comes out clean. Cool the bread in the pans for 10 minutes and then turn them out onto a cooling rack to allow them to cool completely.