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Pumpkin Bread Recipe

Pumpkin…’tis the season…Pumpkin Pie, Pumpkin Cake, Pumpkin Muffins, Pumpkin Cupcakes…and Pumpkin Bread!

I’m one of those strange people that don’t like Pumpkin Pie, but I love all the other baked goods, oh and Pumpkin Chai Tea Latte! This Pumpkin Bread is an absolutely favorite of mine and I look forward to it every Fall.

I’m not sure if you noticed, or saw me chatting about my new camera on Facebook, but I was able to purchase my first Canon DSLR a couple months ago. Doug and I have been learning the new settings and what works best. Sometimes when we take photos to share, we struggle with getting a few good ones, and other times, like the Pumpkin Bread, almost every photo was good. So bear with me…I have a few to share.

We love this Pumpkin Bread filled with nuts, but you can certainly leave them out too.

Wrap the Pumpkin Bread, or any bread, in a coffee filter and tie with a pretty ribbon for a very thoughtful and of course, budget friendly gift.

YUM! Now I need to go bake some more bread, because this is making me crave Pumpkin Bread!

Pumpkin Bread Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 1 large loaf or 4 small loaves

Pumpkin Bread Recipe

A delicious quick bread that is perfect for the Fall and Holiday season! Recipe from HoosierHomemade.com

Ingredients

  • 3 cups sugar
  • 1 cup oil
  • 3 large eggs
  • 1 (15-16 oz) can solid pack pumpkin (be sure it’s not pie filling)
  • 3 cups flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg {or make your own Pumpkin Pie Spice blend}
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup walnuts, coarsely chopped (optional)

Instructions

  1. Preheat oven to 350 degrees
  2. Spray bread pans {1 large or 4 small} with non-stick cooking spray
  3. Beat sugar and oil in large bowl
  4. Mix in eggs and pumpkin
  5. Sift dry ingredients in another bowl
  6. Add dry mixture to pumpkin mixture in 2 additions
  7. Fold in walnuts
  8. Divide batter into greased pans.
  9. Bake until toothpick comes out clean, about 40 – 45 minutes for mini loaves, and 1 hour 10 minutes for large pan.
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What is your favorite way to enjoy Pumpkin Bread?

Linking to...Ingredient SpotlightGooseberry Patch

Comments

  1. Lisa Cox says:

    I too do not care for pumpkin pie, but LOVE anything else with pumpkin in it!!!! I have been making pumpkin bread for more than 20 years now. I am not allowed in family holiday gatherings unless I have the pumpkin bread and the pecan pies!

  2. Really great photos. I’m not a pumpkin pie lover either, but love pumpkin bread and other pumpkin desserts.
    Barbara @ Barbara Bakes recently posted..Overnight Pumpkin Monkey Bread with Maple Cream Cheese IcingMy Profile

  3. Your new camera takes wonderful pictures. I LOVE pumpkin pie, as long as it has a strong spice flavor. I don’t care for it if it’s to sweet. The pumpkin bread looks yummy, pinned it. :)

  4. I love the flavor of pumpkin pie, but not the pie itself – I think it’s a texture thing. I do love everything else pumpkin however! Nice pics.
    Kim of Mo’Betta recently posted..Baked Pumpkin French Toast (egg free)My Profile

  5. Sandy T says:

    I agree about not liking pumpkin pie, but bring on everything else pumpkin! Can’t wait to try this.

    As a side note…any chance the print option could include a picture…they are so nice…and I prefer to have pictures with recipes so I can have an idea of how it’s supposed to look.

  6. Beautiful looking bread!
    Angie @ Bigbearswife recently posted..Skinny Smashed PotatoesMy Profile

  7. Linda says:

    I dearly love anything that is pumpkin! I love the idea of the coffee filters and ribbon!

    Blessings

    Linda
    Linda recently posted..Show and Tell FridayMy Profile

  8. Jenn says:

    I seriously love pumpkin bread and yours looks so moist and delicious! Great photos.

  9. Tiffany says:

    Amazing and I love that photo!
    Tiffany recently posted..Ingredient Spotlight: Quick BreadsMy Profile

  10. this is VERY similar to my grandma’s recipe. I have successfully replaced most of the white flour with whole wheat pastry and 1/3 cup of the oil for applesauce…without anybody noticing. But, I’m afraid to mess with it any further. It’s absolutely delicious!
    Rebeca @ The Average Parent recently posted..My Week: Meeting Great New Bloggers and Telling Plum District What We WantMy Profile

  11. Sue says:

    I also never cared for pumpkin pie until I ate pumpkin pie made with fresh pumpkin instead of the can stuff. Now I process fresh pumpkin every fall and freeze it. All the difference in the world.

  12. Amy Hill says:

    I just made this recipe and it is delicious! I also added a bit of coconut and I made a few mini loaves and some jumbo muffins. Definitely a favorite! Thank you for sharing!

  13. isabel Gomez says:

    Hi! I was wondering if you go with the pumpkin spice recipe do u still add the1 teaspoon ground cloves
    1 teaspoon ground cinnamon? If not how much of the pumpkin spice recipe do u add? Thanks in advance

    • CupcakeLady says:

      Hi Isabel, you can substitute the pumpkin spice blend for all the spices, equal amount. So this recipe you would use 3 teaspoons pumpkin spice blend which equals the 3 different spices in the recipe,
      Thanks for stopping by!

  14. Kathy says:

    I wonder if it can be made with less sugar. I don’t care to use substitute like splenda. Does anyone think it would hurt to just use say half the amount of sugar?

    • Liz says:

      Hi Kathy, I don’t believe using less sugar will work, but you could certainly try. You could also use Truvia Baking Blend, I have used it often and it works great. Just use 1/2 of the Truvia to what the recipe calls for. So if the recipe calls for 1 cup, use 1/2 cup of Truvia. It’s not sugar free, but is less sugar.
      Happy Baking!
      ~Liz

  15. Marcia says:

    I made this today. It smelled delicious in the oven. I cooked a full sized loaf pan for an hour and 10 min. The outside was burning by the last 10 min. But when I removed it from the pan I discovered it was raw in the middle. It fell apart in a sad, sad blob. I shouldve tested doneness with a toothpick first, but I figured the burned top was a sign it was done. I ate the outside edges. Pretty yummy. Next time I’ll make muffins.

    • Liz says:

      Sorry you had trouble Marcia. Did you possibly overfill the pan? That would make a difference in the baking time. Also, perhaps the oven was hot so it raised quickly and burnt on the top. I always test with a toothpick because my oven temps are very wonky.
      ~Liz

  16. This bread looks amazing Liz! And yes, all the pics turned out stunning! Sharing on Facebook today :)
    Trish – Mom On Timeout recently posted..Bacon Cheeseburger Pizza PinwheelsMy Profile

  17. Stephanie says:

    I had never made bread before this. This was the absolute most perfect recipe. My bread came out so perfect and has every time since. My family can not get enough of it!!! Thank you so much for sharing this amazing recipe!!

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