With Fall in the air, it’s time to break out the perfect pumpkin bread recipe and fill the kitchen with smells of cinnamon, spices, and warm pumpkin.
Giving Thanks for Pumpkin Bread
Today I am thankful for Pumpkin Bread.
Well, I’m pretty thankful every day for such wonderful treats as pumpkin bread. But today I’m thankful in a whole new way because my youngest daughter with multiple food allergies was able to eat a regular piece of pumpkin bread.
No special egg-free recipe. No sacrificing texture and flavor for her safety.
This was pumpkin bread in all its normal, earthy, moist, cinnamon-y glory.
Those of you who have never had to learn to bake without using eggs may not fully appreciate the wonder of this moment. But if you have kids with allergies, you know that baked goods have the ability to taunt you, crush your spirit, and always leave you with the tiniest sliver of hope that some day, your daughter might outgrow that allergy and be able to eat like a “normal” kid.
We’re not quite there yet, but this was one small heartening step in the right direction. So today I’m sharing my family’s recipe for pumpkin bread.
Perfect Pumpkin Bread Recipe
I’ve always loved pumpkin bread, and this is my go-to recipe. I’m sure there are a million variations, but this is the most basic easy-to-make recipe and it comes out perfect every time.
With a whole can of pureed pumpkin, this recipe makes two full size loaves, but you could make several small size loaves for the perfect holiday gift. I saw the cutest giftable loaf pans at the Target Dollar Spot the other day that would help make this a sweet gift. If you’re making mini-loaves, you’ll need to reduce the cooking time by about half.
My original recipe called for white flour, but I like the white whole wheat flour, to add a little heft to the feel of the bread. (And make it a little healthier so I can eat more slices!) But you can feel free to use regular flour if that’s what you have on hand.
Also, make sure you use canned pumpkin puree, not the pumpkin pie filling that already has spices added in.
“Normal” Perfect Pumpkin Bread
1 (15oz.) can pumpkin puree
4 eggs (yes, eggs!!!)
1 c. vegetable oil
2/3 c. water
2 teaspoon vanilla
2 1/4 c. sugar
3 1/2 c. 100% white whole wheat flour (I like Trader Joe’s)
2 teaspoon baking soda
1 1/2 teaspoon salt
2 tablespoons pumpkin pie spice
1. Preheat oven to 350. Grease two bread pans.
2. Mix first 6 ingredients together in a large bowl.
3. In another large bowl, sift together the last 4 ingredients.
4. Pour the dry ingredients into the pumpkin sludge and mix until just blended. Pour into pans.
5. Bake for 1 hour, or until your toothpick tester comes out clean.
I hope you enjoy with your family as much as I do. Here’s to good health and pumpkins!
- 1 can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cups water
- 2 teaspoons vanilla extract
- 2 1/4 cups sugar
- 3 1/2 cups white whole wheat
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 2 tablespoons pumpkin pie spice
- Preheat oven to 350. Grease two loaf pans.
- In a large bowl, combine pumpkin, eggs, oil, water, vanilla and sugar. Mix well.
- In a separate bowl, combine flour, baking soda, salt and pumpkin pie spice.
- Add the dry ingredients to the pumpkin mixture and mix by hand until just blended. Pour into greased loaf pans.
- Bake for one hour and test with a toothpick. If needed, add another 5-10 minutes cooking time.
- Allow to cool for at least half an hour before slicing.
I like white whole wheat flour, but you can also use regular white flour in the same measurements.
Be sure to use canned pumpkin puree, not pumpkin pie filling!
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 251mgCarbohydrates: 40gFiber: 4gSugar: 20gProtein: 6g