Does the taste of moist, sweet pumpkin bread give you all the cozy fall feels? Then you need to make this recipe!
I love pumpkin. pumpkin pie, pumpkin cookies, pumpkin rolls, pumpkin soup…. but most of all, I love pumpkin bread.
No Fuss Recipe
This recipe isn’t fussy, which is the type of recipe I need! No need to worry about multiple bowls and separating the dry ingredients from the wet.
To make this delicious pumpkin bread, add all your dry ingredients to your mixing bowl and combine. Next, add all your wet ingredients. That’s it.
Divide the batter evenly between two bread loaf pans. That’s right, this recipe makes TWO loaves of pumpkin bread.
Bake for 55-65 minutes until the center comes clean! Enjoy!
Pumpkin Bread
Sweet and moist pumpkin bread perfect for fall weather!
Ingredients
- 2 cups of pumpkin purée (I use 1 quart of home canned pumpkin, drained and puréed)
- 3 1/3 cup of AP flour
- 2-3 cups of sugar (if your pumpkins have cured properly then they’re sweeter and 2 cups of sugar will be plenty sweet
- 1 cup of mild flavored cooking oil
- 4 eggs
- 2/3 cup of water
- 2 tsp of baking soda
- 1 1/2 teaspoons of salt
- 2 teaspoons of pumpkin pie spice*
Instructions
- Grease or line 2 bread pans (9x5x3) and preheat oven to 350 degrees Fahrenheit. In a large bowl, mix all dry ingredients well.
- Add wet ingredients to the dry ingredients. Mix until well combined. If you’re using a stand mixer, use a paddle attachment.
- Divide batter evenly between bread pans. Bake for 55-65 minutes, or until the center comes clean.