There’s never a wrong time to enjoy pumpkin bread. But there’s a perfect season to bake pumpkin bread. Autumn. You knew I was going to say that. There’s nothing as cozy as baking fall goodies on a fall day. As I’m measuring out ingredients in my kitchen, I’m not too far from the window over the sink and I can see out through to the family room window, so I can catch glimpses colorful leaves, trees swaying in the wind and squirrels busily hiding their coveted nuts. Yes, this is the perfect time of the year to bake pumpkin bread.
There are so many things I love about this recipe. First, it can be whipped up quickly. Second, it’s incredibly moist. Third, there’s a wonderful balance in all the flavors. It’s not too pumpkiny (yes, it’s a word) or too heavy on the spices. Fourth, it freezes well. Fifth, (I know! Now you can see why I love this recipe) it’s never failed me in the close to thirty years I’ve been baking it.
I’ll stop writing now because I know you want to make some pumpkin bread.
Notes
For flour I use King Arthur’s All-purpose flour.
For pumpkin puree I use Libby’s.
Ingredients
- 3 1/2 cups all-purpose flour*
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 cups granulated sugar
- 1 tablespoon brown sugar
- 4 large eggs
- 2 cups canned pumpkin puree*
- 1 cup canola oil
- 2/3 cup water
Instructions
- Preheat oven to 350 degrees.
- Sift dry ingredients together in a large bowl.
- In separate bowl, beat eggs. Then stir in pumpkin puree, oil and water.
- Add wet mixture to dry mixture, stirring well to moisten.
- Divide evenly between greased and floured pans. Options: For two loaves use 9 1/2x 5 1/2″ pans. For three smaller loaves use 8 3/3x 4 1/2″ pans. I usually bake three smaller loaves.
- Bake for about one hour or until cake tester inserted in center of loaves comes out clean.
- Set to cool then turn out onto rack to cool completely.
