Pumpkin Bread
This pumpkin bread loaf brings back all of what seasonal fall baking is about with warm spices and a reason to share sweet treats with family and friends. (Jump to Recipe)
The simplest of things remind me of countless blessings that most of us, even myself, take for granted at times. Like slowing down and being able to bake something that’s not necessarily a “30-minutes meal” or for the sake of an event. And I’m not reducing those 30-minute meals because those do work wonders for hungry mouths. But as we approach the holidays, I am reminded to practice thankfulness, to slow down, and enjoy the little things.
Fall’s cooler days and chilly nights make it prime to start baking some of the best of seasonal autumn treats. To celebrate, I’ve put together a spiced pumpkin bread loaf to share and hope this is one that you’ll make over and over, again. It’s best enjoyed warm straight from the oven with a glass of milk but also so good enjoyed the next day with a cup of coffee.
Happy first day of fall, friends.
Here, are a few of my favorite fall sweet treats:
Chocolate Chip Cookie Brownie Bars (Brookies)
If you make this Pumpkin Bread, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Pumpkin Bread
This pumpkin bread loaf brings back all of what seasonal fall baking is about with warm spices and a reason to share sweet treats with family and friends.
Ingredients
- 2 1/2 cups granulated sugar
- 3 1/3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tbsp baking powder
- 2 tsp pumpkin spice
- 1 tsp salt
- 15 oz can pumpkin pureee
- 4 eggs
- 2/3 cup vegetable or canola oil
- 1 cup water
Instructions
-
Preheat oven to 350 degrees F.
-
In a large bowl, combine sugar, flour, baking soda, baking powder, pumpkin spice, and salt.
-
In a medium bowl, combine the pumpkin puree, eggs, vegetable oil, and water. Blend with a mixer.
-
Add the wet ingredients to the large bowl with the dry ingredients. Continue to blend until well combined and smooth.
-
Grease 2 loaf pans (9×4). Divide batter between the 2 loaf pans.
-
Bake for 50 mins to an hour or when toothpick comes out clean. Let cool 5 mins before serving.
