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RECIPES DIY PARENTING KIDS CRAFTS MAKE MONEY AT HOME
Pumpkin Bread
If you love pumpkin, you HAVE to try this easy pumpkin bread recipe! Moist, warmly spiced, and filled with pumpkin flavor, it's the perfect fall treat.
Pumpkin Bread
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Servings: 2 loaves
Ingredients
2 cups pure pumpkin puree (canned or fresh) (485 grams, not pumpkin pie filling)
3 cups granulated sugar (white sugar)
1 cup canola oil, vegetable oil, avocado oil, or melted butter
2/3 cup water
4 large eggs
3-1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F for Nonstick Loaf Pans (or 325 degrees F for Glass Loaf Pans).
In a large mixing bowl, mix pumpkin, sugar, oil, water, and eggs until well combined. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and nutmeg and then whisk until well combined.
Gradually pour flour mixture into large bowl of pumpkin mixture, and stir well to combine completely.
Spray bottom and interior sides of TWO 9×5 (or 1.5 quart) loaf pans with nonstick cooking spray.
Pour mixture evenly into loaf pans.
Bake for 55 – 75 minutes, or until done and a toothpick inserted in center comes out clean. (baking time will vary based upon your oven, the types of loaf pans you're using, and your elevation)
Once done, transfer loaf pans to wire racks and allow bread to cool in pans for 15 minutes.
Then remove pumpkin bread from loaf pans, and allow loaf to continue cooling on the wire rack. Once loaves have completely cooled, and slice. Enjoy
Storage Tip: To store your bread, wrap it tightly in plastic cling wrap or foil, and store on your counter. Or, if you'd like to extend its freshness, after 3 - 4 days on your counter you can move it to the refrigerator for 4 more days.
Freezer Tip: After baking and cooling completely, wrap pumpkin bread in plastic cling wrap, then again in foil (you can either freeze the loaf whole, or slice first so you’ll have individual pieces ready-to-go). Place wrapped bread in a gallon freezer bag, and freeze up to 3 months. When ready to enjoy, thaw whole loaf or a few slices in the refrigerator overnight, then bring to room temperature the next day prior to serving.