It is difficult not to love Fall baking. Though I am not a die-hard pumpkin spice-everything person, I do love the smells and tastes of cinnamon, nutmeg, and cloves. And something about baking when the temperatures start to cool down just feels like comfort! This pumpkin bread recipe is foolproof, and a go-to in our family. Pumpkin bread is simple to make, but oh so delicious! I used to have a hard time not eating an entire loaf myself! Unfortunately it is not gluten free, but it is still enjoyed by my boys, and it is the perfect thing to share with family and friends!
This bread is great to have on hand for a quick breakfast, snack, or with an afternoon cup of coffee! It stays moist, thanks to the pumpkin. I use organic canned pumpkin, but as long as you use plain canned pumpkin, it will be great. This time my bread turned out a darker brown, because I used mostly coconut sugar. But typically I just use basic granulated sugar.
And y’all, can we just talk about these napkins?! I saw them at Target (of course) and could not resist! The copper foil is Fall perfection.
I hope you and your family enjoys this pumpkin bread recipe as much as we do!
| Prep Time | 15 minutes |
| Cook Time | 45-60 minutes |
| Servings |
loaves
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- 1 15 oz can pumpkin
- 3 cups sugar (can use coconut sugar)
- 4 eggs
- 3/4 cup oil
- 2/3 cup water
- 3 1/2 cups flour
- 1 1/2 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp baking soda
- 1 tsp pure vanilla extract
- 1 cup pecans or walnuts, chopped (optional)
Ingredients
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|
- Preheat oven to 350 degrees. Grease and flour three loaf pans.
- Mix pumpkin and the next four ingredients well. Add in the vanilla extract.
- In a separate bowl whisk together the flour, salt, spices, and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix well.
- Divide the batter equally into the three prepared pans. Sprinkle with cinnamon sugar if desired. Bake for 45-60 minutes, or until a cake tester comes out clean.
- This can also be made into muffins. They will need to bake for 15-20 minutes.
This looks so yum! I am such a terrible baker, but this doesn’t look too hard!
I’ve been looking for a good pumpkin bread recipe to try since it’s that time of year again. I like that this recipe calls for chopped walnuts or pecans. It seems that walnuts would be good for this recipe, since the bitterness of the nut would counteract the sweetness of the bread. Pecans would also be good to if I decide to go for a sweeter flavor. Thanks for posting this!
I hope you enjoy it, Judy! This is our family favorite and seems to always be a hit. My mom makes it with pecans, and I alternate. It is also just as tasty without the nuts. Have a great week!