Updated: Sep 7
If you love pumpkin, you HAVE to try this easy pumpkin bread recipe! Moist (yes we said moist), warmly spiced, and filled with pumpkin flavor, it's the perfect fall treat. Like all quick-bread recipes, mix together the wet ingredients in one bowl, which in this case includes a whole can of pumpkin puree. Lot’s of pumpkin in this bread!
A Little Quick History
Although pumpkin bread and other pumpkin recipes are closely associated with American cuisine, these foods have a lengthy pre-Columbian history in North America. Many Native Americans tribes developed their own pumpkin-based recipes prior to the arrival of European settlers in the New World.
And a Fun Fact (or two)
What's the world's oldest pumpkin bread recipe? It's reported that one of the world's first pumpkin bread recipes was recorded in Lettice Bryan's 1839 cookbook, The Kentucky Housewife.
The pumpkin is a symbol of abundance, prosperity, and good fortune, and its association with the harvest season has made it an important part of the autumn season.
How to make Pumpkin Bread
This recipe takes a bit of time to bake, but you’ll pull together the batter in about the same amount of time it’ll take for the oven to preheat.
Preheat the oven to 350°F and measure out your ingredients:
1 (15 ounce) can pure pumpkin puree
4 large eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice
In another bowl, whisk together all of the dry ingredients. From there, add the dry ingredients to the wet and mix the batter together before dividing into two loaf pans.
One for you today and one for gifting or you next week! It freezes beautifully so serve it up plain, toasted, with a spread of butter, or get a little adventurous and fry it up in a pan and make Pumpkin Bread French Toast!
Add in some chocolate chips or even add things like chopped pecans and dried cranberries. Simply fold them in before you add the batter to the pans.
If you love pumpkin bread, but are looking for pumpkin muffins? This recipe works beautifully for both. Simply divide the batter into muffin tins that are either sprayed with non-stick cooking spray or lined with paper liners. Bake them up at 350°F for about 18-20 minutes and you’ll have some seriously delicious pumpkin muffins!
Storing and Freezing
Store this bread well wrapped at room temperature for up to 3 days. If you want it to keep for longer, pop it into the refrigerator. This recipe is also great for freezing. You can either freeze the loaves whole or freeze individual slices.
Visit us for every ingredient or order online for delivery. Enjoy!