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!
NOMaste,
Haley
