Pumpkin Bread, Revisited

by Lisa on November 1, 2012

pumpkin_bread_recipe_Splattered_Apron

Oh, MAN I love this pumpkin bread recipe.  So much so that I’ve written about it before, and I felt the need to share the recipe again.  Two years ago when I started this blog I 1) had barely any idea of how to take good food photos {and I’m still learning—every day!} and 2) I wrote recipes with photos interspersed.  Great if you’re reading, not so great when you’re trying to follow along and cook without getting your computer all dirty.

pumpkin_bread_recipe_Splattered_Apron

This is seriously my very favorite pumpkin bread ever.  Talk about hyerbole, huh? There was a point in time when I couldn’t find the recipe so I tried a few others.  None came even close to this one.  Thank God my mom had her copy of the recipe.  Because honestly, if I couldn’t make THIS pumpkin bread, I probably never would have eaten pumpkin bread again.

Pumpkin Bread

by The Splattered Apron

Prep Time: 10 minutes

Cook Time: 1 hour

Keywords: bake bread pumpkin fall

Ingredients (1 loaf)

  • 1 2/3 cup flour
  • 1 1/4 cup sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup pumpkin {I always use canned, but I bet fresh would be great too}
  • 1/2 cup canola oil
  • 1/3 cup water
  • 2 eggs, lightly beaten

Instructions

Preheat the oven to 350 degrees.

Sift together the dry ingredients.

Combine the wet ingredients in a separate bowl until smooth.

Add the wet ingredients to the dry and stir until they are all incorporated.

Grease and flour a loaf pan. Pour the batter into the loaf pan. Bake for an hour.

Allow to cool in the pan until it can be handled, then transfer the bread to a cooling rack.

Store, wrapped in plastic wrap, at room temperature.

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pumpkin_bread_recipe_Splattered_Apron

Some people like to butter their bread, but I love how this one tastes just as it is. The nutmeg really stands out and gives it a delicious spiciness.  The texture is crumbly and moist, dense and chewy.  If you’re a pumpkin fan, I urge you to bake this bread as soon as you can.

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Enjoy!

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{ 3 comments… read them below or add one }

Meredith @ DareYouTo November 1, 2012 at 8:56 am

Wow. wowww. I have this leftover pumpkin just sitting in my fridge… waiting to be made into THIS.
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Tina @ Best Body Fitness November 1, 2012 at 1:57 pm

I am soooo making this for a brunch I’m going to in about a month! pinned!
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Danielle @ itsaharleyyylife November 1, 2012 at 9:24 pm

mmm i love pumpkin bread.. but i always have to put some chocolate chips in it! (:
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