Pumpkin Bread sounds like fall or the holidays but it doesn’t have to be. I’m going to share my recipe for The Best Pumpkin Bread you can enjoy anytime. This is my go-to recipe. It makes 2 loaves so it ends up being really inexpensive to make. I usually end up giving one away, the other one we eat for breakfast or dessert. It’s delicious and moist, just the right amount of pumpkin flavor, not too much.
I can’t take credit for the recipe, it’s from my Better Homes & Gardens Cook Book, I’ve been using it for years! I have used this cookbook for so many recipes, it’s starting to fall apart. Do you have that one recipe book that’s getting ratty looking but you use it for so many recipes?
The Best Pumpkin Bread you can enjoy anytime
Preheat oven to 350. Makes 2 loaves, 9x5x3 inch loaf pans.
In a large mixing bowl beat sugar and oil on medium, add eggs, and beat well, set aside.
You’ll need a separate large bowl to combine the dry ingredients. Flour, baking soda, salt, cinnamon & nutmeg, stir just until it’s mixed evenly.
Alternately add flour mixture and the water to sugar mixture, beat on low after each addition just until combined. I use my Kitchenaid mixer so I just let it continue mixing while I slowly alternate between the flour mixture and the water. If you add everything at once you don’t get a moist and light texture. Beat in pumpkin, pour batter into pans.
Bake in 350 oven for 55-65 minutes or until a toothpick comes out clean. A toothpick is not long enough to reach the center so I use one of my favorite tricks Use uncooked spaghetti to check doneness. Cool in pans for 10 minutes, remove from pans, and let them completely cool on wire racks.
The bread is delicious by itself or even better with butter spread over the top.
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