Classic Pumpkin Bread
Fall is just flying by – I can hardly believe it. The weather is getting colder, Halloween is tomorrow! I figure it is finally time the most ultimate and classic fall recipe before pumpkin season comes to an end – Classic Pumpkin Bread.
Clearly I love fall flavors – between Pumpkin Cheesecake Crumble Bars, Pumpkin Spice Waffles, Salted Dark Chocolate Caramel Bars, and 10 Must Try Recipes with the BEST Fall Flavors – clearly I can’t get enough.
This recipe has been in my family for who knows how long – until now, it has only been written on an old notecard, scrawled in pencil that fades a little more each year. Rich, dense, and packed with a pumpkin punch!
I love this recipe because it not only features pumpkin, but also two other amazing fall flavors – cinnamon and nutmeg. The swirl of flavors all together create a beautiful symphony of fall deliciousness in your mouth!
Everyone in the family likes it slightly different – for my dad, pecans are a must! For me, I need those chocolate chips. And for my brother – it’s plain pumpkin all the way.
How do you like your pumpkin bread? Cakey? Dense? Light? With a crumb topping? In muffin form?
Enjoy this recipe your way and share exactly why you love it the way you do!
- 1 cup canola or vegetable oil
- 2/3 cup water
- 4 eggs beaten
- 2 cups canned pumpkin
- 2 cups chocolate chips optional
- 1 cup chopped walnuts optional
- 3 1/2 cups all purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
Preheat oven to 325F. Lightly grease two 9x5 loaf pans, set aside.
In a medium bowl, combine the oil, water, eggs and pumpkin - set aside.
In a large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg.
Add liquid ingredients to dry ingredients, fold ingredients into each other just until mixed. Add chocolate chips and walnuts, if desired.
Spoon batter evenly into prepared loaf pans.
Bake at 325F for 55 minutes or until an inserted wooden toothpick comes out clean.
Remove from oven and allow to cool in pan for at least 15-20 minutes. Remove loaves from pans - allow to cool completely on wire rack.
Slice and serve plain, with butter, jam or cream cheese.
Storage: Wrap bread in plastic wrap, store in cool, dry place - best if eaten within 4-5 days. For longer lasting storage, store in refrigerator or freezer.
For pumpkin muffins: Bake at 325F for 25 minutes. Yield 24 muffins.
**IMPORTANT Note: I actually think this bread tastes even BETTER second day, so be sure to save some and try for yourself!