Delicious Pumpkin Bread Recipe From Scratch
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Pumpkin Bread Season
Bet you didn’t know there was a Pumpkin Bread Season did you? Why not! There is a season for everything else so why not celebrate the pumpkin bread. Don’t get this confused with National Pumpkin Bread Day as that is usually in October.
Well, Pumpkin Bread Season is not official but every year when the pumpkins come in season, which is usually in September, I get the craving for making this Autumn Bread.
You see, during September I grab a few pumpkins and make some yummy homemade pumpkin puree so I can make some yummy pumpkin bread! What I don’t use for bread, pumpkin puree that is, I freeze the rest for later use.
Homemade pumpkin puree is a wonderful gesture to make as baby food. I made some for my great niece that was turning 1 year old and she loved my homemade pumpkin puree! The good thing about it is it’s all natural with no added ingredients.
Although this recipe calls for fresh pumpkin I’m sure you could still use canned pumpkin. But if you’d like you might just want to try making my fresh pumpkin puree. It’s easy and well worth it.
The Best Recipe For Pumpkin Bread
Ingredients:
- 1 teaspoon pumpkin pie spice
- 2 cups All-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs beaten
- 1 1/2 cups granulated sugar
- 1/2 cup Vegetable oil
- 1 cup fresh pumpkin puree
- 1/4 cup water
- 1/4 cup chopped nuts (optional) I use pecans
Instructions:
Preheat oven to 350 degrees Fahrenheit.
In a large bowl combine flour, baking soda, pumpkin pie spice, salt and set aside.
In a separate bowl mix together sugar, eggs, oil, pumpkin puree and water until blended. Add to flour mixture and stir until well combined. If you want you can add the nuts here but I usually just add them to the top. Anyway…
Pour into greased and floured 9×5 loaf pan and add nuts to top of loaf. Bake for 1 hour or until a toothpick comes out clean.
Remove from oven and allow to cool on cooling rack for 5 minutes. Then to remove bread from pan gently invert onto cooling rack and give the pan a few swats on the bottom and the bread should release.
Enjoy!
Gifting Baked Goods?
If you are wanting to make some pumpkin breads to give as gifts that is a great idea. This recipe will make three 4 x 2 x 2 mini loaf pans. That’s right!
These decorative, disposable paper bakeware mini loaf pans are perfect for giving home-baked goods away to friends or family. There is no need to pre-grease the pan and once the bread is gone the container can be tossed to be recycled.
They also fit perfectly in the decorative Ziploc baggies that can usually be found in your local grocery stores around the holidays.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING PUMPKIN BREAD AND WOULD LOVE TO SEE HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!
Other Recipes You May Enjoy!
Easy and Delicious Pumpkin Bread
Make the most delicious pumpkin bread using fresh pumpkin puree. Even though this recipe calls for fresh pumpkin you can use canned pumpkin if you prefer.
Ingredients
- 1 teaspoon Pumpkin pie spice
- 2 cups All-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs beaten
- 1 1/2 cups Granulated sugar
- 1/2 cup Vegetable oil
- 1 cup Fresh pumpkin puree
- 1/4 cup water
- 1/4 cup nuts chopped (optional)
Instructions
-
Preheat oven to 350 degrees Fahrenheit.
-
In a large bowl combine flour, baking soda, pumpkin pie spice, salt and set aside.
-
In a separate bowl mix together sugar, eggs, oil, pumpkin puree and water until blended. Add to flour mixture and stir until well combined. If you want you can add the nuts here but I usually just add them to the top. Anyway…
-
Pour into greased and floured 9×5 loaf pan and add nuts to top of loaf. Bake for 1 hour or until a toothpick comes out clean.
-
Remove from oven and allow to cool on cooling rack for 5 minutes. Then to remove bread from pan gently invert onto cooling rack and give the pan a few swats on the bottom and the bread should release.
-
Enjoy!
