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Pumpkin Bread Recipe

Our Favorite Pumpkin Bread

Despite the unseasonably warm temperatures, it is still Fall. And Fall usually means all things pumpkin around here. I realized yesterday that I hadn’t made some Pumpkin Bread yet, so I had to remedy the situation. With a little help from Apple, we were knee deep in Pumpkin Bread and thankfully she loves it too!

Here is a quick and easy recipe for Pumpkin Bread, best enjoyed with a hot coffee or tea and while enjoying a bit of Fall sunshine.

PumpkinBread-6.jpgPumpkin Bread

Ingredients:

1 cup all purpose flour

1 cup packed brown sugar

1 tbsp baking powder

1 tsp ground cinamon

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp ground nutmeg

1/8 tsp ground ginger or cloves (I add both!!)

1 cup canned pumpkin

1/2 cup milk

2 eggs

1/3 cup shortening

1 cup all purpose flour

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Directions:

  1. Grease a 9x5x3 inch loaf pan, set aside.
  2. In a large mixing bowl (or the bowl of your mixer) combine 1c. flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, ginger and cloves. Once combined add pumpkin, mild, eggs and shortening. Beat with mixer on low speed until fully blended. Add the other 1 cup of flour; beat until blended.
  3. Pour batter into pan. Bake in 350 degree oven for 60 – 65 minutes.  Cool on wire rack for 10 minutes, remove loaf from pan.
  4. Enjoy with or without butter :)

Notes: I normally make a double batch at once in my Kitchen Aid mixer. If you don’t have a large mixer, I would do it one at a time. I usually buy the large can of pumpkin which makes two and a bit loaves, so if you have room in your freezer, and think it will actually last long enough in there, go for it!  Another note, if you like walnuts and raisins both can be added to this recipe and make for a delightful addition. I do use the walnuts once in a while, and raisins if I want Hubby to love it. But to send to school for a snack I keep all the nuts away and just send it with a little butter and an extra heaping of love.

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Categories: Food, Recipes