One of my favorite things to bake in the fall is pumpkin bread. It’s perfect for Autumn teatime. It also makes a pretty good breakfast or bedtime snack. This recipe makes three loaves and freezes well. Or share a loaf with a friend!
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Pumpkin Bread
It’s great fun to celebrate new seasons and baking pumpkin bread is the perfect way to welcome Autumn.
It tastes wonderful and will make your house smell delicious!
I have a couple of scented candles that smell like baked goods. Tonight, David walked in after work and said, “That’s probably just a candle, right?”. He was delighted when I told him that it was pumpkin bread.
You can add chopped pecans if you’d like. I don’t like nuts and am also allergic to them but I do sometimes add raisins. It makes a very nice afternoon snack with a cup of Earl Grey tea. Enjoy!
Pumpkin Bread
Ingredients:
- 3 cups sugar
- 3 1/2 cups flour
- 1 t. cinnamon
- 1 t. nutmeg
- 2 t. baking soda
- 1 1/2 t. salt
- 4 eggs
- 1 cup oil
- 2/3 cup water
- 2 cups (or one 15 ounce can) cooked pumpkin (not pie filling)
- 1 t. vanilla
Method:
Mix dry ingredients in large mixing bowl. Mix eggs, pumpkin and other liquids in small bowl. Make a well in the dry ingredients and add the liquid mixture. Mix well. Pour into three greased loaf pans and bake at 350 degrees for approximately 45 minutes or until done. Let cool in pans a few minutes then turn out onto cooling racks to cool completely.
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Years ago I helped put together a cookbook for my church. This was in the days when many people didn’t have a home computer so I received most of the recipes handwritten. I typed every single recipe into the cookbook form online. It was a LOT of work but well worth it.
I think church or community cookbooks are some of the very best because everyone shares their very favorite recipes. These are the tried-and-true dishes that get brought to potlucks.
This pumpkin bread recipe is from our church cookbook and was shared by Susan Miller. The only change I made is to add a teaspoon of vanilla and to use a can of pumpkin rather than 2 cups of cooked pumpkin. I have, at least once, cooked a pumpkin and pureed it for bread. However, it’s much easier to keep a few cans of pumpkin in the pantry. I buy organic pumpkin by the case.
Canned pumpkin also great for dogs with digestive issues. We give it to our sweet Shiloh whenever he has tummy problems.
This recipe is also linked at Miz Helen’s Full Plate Thursday. Check it out!
I love pumpkin things, and hubby just saw what I was looking at, and said it sounds good. Guess what I’ll be veganizing soon? 😉
Ha! It should be easy to do. Let me know what you use as an egg substitute and how it works out. If eggs are in short supply at some point it would be handy to know that I can still make this (I have a case of canned pumpkin!).
I just successfully did cinnamon buns using cornflour as an egg substitute (successfully enough that Kelly had eaten two of them before they were even properly cool, and had eaten half the rest by the time I got up this morning). So I’m thinking I’ll try that method with this. Sometimes I just leave out the eggs, but things like this seem to need it for binding, which is when I break out the cornflour. Anyway, I’ll try it and let you know how it goes.
Thanks…I hope it works.
Yum, this sounds delicious. I may well give it a try next month.
We’ve already finished off two of the loaves – ha!
Congratulations!
Your awesome post is featured on our Top Ten Features for Full Plate Thursday,504 this week! Thanks so much for sharing with us and hope to see you again soon!
Miz Helen
Oh, how exciting! Thank you so much. 🙂