After I posted my pictures of baking pumpkin bread on my Instagram stories during #hurricanemichael, so many of you asked for the recipe! I’m going to keep this post short, sweet, and to the point, but I have to give my sweet Mama a shoutout because this is actually HER recipe that I’ve just adopted! She started making this recipe when I was younger and I’ve always loved it so much. Nothing says the leaves are changing quite like a hot cup of coffee and a slice of pumpkin bread ? I usually serve pumpkin bread with breakfast, but it makes a great afternoon/midnight snack too!
I absolutely love the fact that this recipe makes 3 loaves – I often keep one loaf for myself, take one loaf to a friend, and put one in the freezer for later! It will keep in the freezer for a couple of months. I think this is the best “gift” to take to hosts, hostesses, and the ones you love during the fall season! It’s so fun to package with cellophane and a big bow to take as a “welcome to the neighborhood” or “congratulations” surprise – the possibilities are endless!
WHAT YOU NEED:
2 cups pumpkin (1 can)
3 cups sugar
4 eggs
1 cup vegetable oil
2/3 cup water
3 1/2 cups all purpose flour
1 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
WHAT TO DO:
1. Preheat oven to 350 degrees.
2. Combine oil and sugar in a large bowl with an electric hand mixer or stand mixer.
3. Add eggs, water, and pumpkin and beat until combined.
4. Mix the flour, salt, baking soda, cinnamon, and nutmeg into the liquid mixture. Do not overmix! (Add the flour slowly to avoid overflowing your bowl – this makes a lot of batter!)
5. Bake in 3 greased & floured 8×5 loaf pans for 1 hour (check at 45 minutes) and let cool completely before removing from the pans.
6. Serve on a pretty white porcelain platter for guests, or slice yourself a piece on the spot ?
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