Classic Pumpkin Bread | The pumpkin bread your grandma used to make. A tender moist quick bread with a wonderful pumpkin flavor. Like stepping back in time when you were little and sitting at your grandma’s kitchen table waiting for the bread to come out of the oven.
Fall is in the air and that means pumpkin season! Let’s just give into it. Have you counted how many products have come out with “pumpkin spice” flavors? It’s a joke in our family….one night I accidentally added pumpkin spice to my taco mix instead of cumin. We had a nice laugh about that…..after all EVERYTHING is pumpkin spice these days so I was right there with the trend! Needless to say that batch of taco meat was not salvageable. HA!
Fill your home with the aroma of Fall and enjoy this simple Classic Pumpkin Bread!
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 2/3 cup water
- 1 (15 ounce) can pumpkin puree
- Preheat oven to 350 degrees.
- Spray TWO 9-inch loaf pans with non stick cooking spray.
- In a large mixing bowl combine the granulated sugar, brown sugar, and oil.
- Beat until completely combined; add the eggs one at a time making sure each egg is mixed in.
- In a separate bowl whisk together the flour, baking soda, cinnamon, salt and nutmeg.
- Alternate the flour mixture and the water into the sugar mixture on low speed until combined.
- Beat in pumpkin.
- Divide batter evenly between the two pans.
- Bake 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans on a wire rack for 10 minutes.
- Run a knife around the edges and remove from pans.
- Cool completely on wire rack before slicing.
A moist easy quick bread perfect as a hostess gift, to give to a co worker or teacher. I love stocking my freezer with quick breads. They freeze beautifully and are so good you can serve them as a dessert. Once you have the perfect base recipe there are no limits to what you can add. For instance, candied fruit, dried fruit or nuts. You can even add frosting. This recipe makes TWO loaves. One to eat now and one for the freezer.
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