This is my absolute favorite Pumpkin Bread. I come to realize that pumpkin bread is not just for fall or the holiday's. Reason being, because my son Carson loves this bread and he asks me to make it year round. I was really surprised at how much he loves it.
I got this recipe from a good friend and it's the best Pumpkin Bread I have ever had. Its really light in texture and color.
The previous recipe I was making was more of a dense , darker in color and tasted to me more like gingerbread instead of pumpkin bread.
It was love at first bite when I tasted it and I knew I had to have the recipe. ..... And indeed I got it! I have been making it ever since.
This recipe can be made in a bundt pan, loaf pans or mini loaf pans whatever you have on hand.
At Thanksgiving and Christmas I like to make this recipe in mini loaf pans for gift giving. It yields about 6-7 mini loaves.
Place in a clear gift bags with holiday ribbon and its perfect. This particular day I made the recipe in a bundt pan.
Place in a clear gift bags with holiday ribbon and its perfect. This particular day I made the recipe in a bundt pan.
I was pressed for time and I promised my little guy I would make it for him after school. I hope you enjoy this pumpkin bread recipe as much as my family does.
I do recommend only using only Self Rising Flour and sifting it just as the recipe states. I made it with all purpose flour once and the recipe was a flop.
I added baking powder and soda but it was still a mess. I did not have time the other day to do a tutorial in my usual manner so i apologize in advance, but i did get a few pictures to post.
Remove from pan and invert bundt cake/bread on to a baking rack and cool completely. Slice, eat and enjoy!!!
Fall Pumpkin Bread
1 1/2 - 2 teaspoons Nutmeg
1 - teaspoons Cinnamon
3 - cups Sugar
1 - cup Vegetable Oil
4 - Eggs
2/3 - cup water
3 - cups self rising flour, sifted
1 - cup canned pumpkin (n pumpkin pie mix)
Blend First 6 Ingredients together. Then blend the rest.
Pour into two- three small greased and floured loaf pans or one bundt pan.
Bake at 350 for 50 - 60 minutes. I made mine in in a bundt pan and one small loaf pan. Bread is done when a toothpick inserted comes out clean and golden brown on top.
Cool in pan for about 10 minutes then remove from pan and cool on a completely on a baking rack. If making in loaf pans or min loaf pans the baking time will be reduced so watch you loaves carefully.
Cook's Note:I also wanted to note that some people like to substitute applesauce in place of oil. I tried replacing a 1 cup of applesauce instead of all oil and the bread was so much heavier.
I think you could get away with using half oil and half applesauce but not all applesauce. It just did not taste the same at all. I also do not recommend using all purpose flour in place of self rising.
I think you could get away with using half oil and half applesauce but not all applesauce. It just did not taste the same at all. I also do not recommend using all purpose flour in place of self rising.
~ Tina, The Mom in Mommy's Kitchen ~
28 comments:
I like the idea of using the bundt pan - it really looks neat!
Hi Stephanie not only is the bundt pan really quick. It turns out so pretty. Thanks for stopping by.
I love pumpkin bread . . . I have so many memories associated with it. It will always be my favorite! :)
Oh those loaves look absolutely delicious. I love anything with pumpkin in it. I'll try this one :)
Now I'm in the mood for pumpkin bread :)
I have one that I've used for years too. Can't seem to find anything better so I always make that one. And I love to give it away as gifts just as you do!
this looks SO good
trisha
momdot
Looks really yummy, and with the few recipes, it should be a breeze. I'm feeling all comforty already. LOL
I've never had pumpkin bread but it sounds like something I would love! Is it raw pumpkin or do you cook it first?
Foodycat thanks for catching the error on the pumkin. I fixed it. You use canned pumpkin for this recipe. I am so glad everyone likes it. If you think it looks good you outta try it.
I love the way it looks as a bundt cake. It's so pretty. I've always made mine as a loaf. But yours look so much prettier. Thanks neighbor. Good job.
Great looking blog!! Pumpkin bread seem to be all the rage right now on blogs. Guess because it is that time of year.
Of course I love pumpkin bread so I'm going to try out this recipe..It sounds great!
Hmmm - canned pumpkin is something you don't get in England. Guess I will be pureeing my own!
This may be a dumb question, but what kind of oil do you use?
foodycat I am sure you could use pureed pumpkin as well, I dont see why not. I have never tried it only because i have access to canned pumpkin. Thanks for stopping by.
anonymous thanks for catching the oil part. I edited the ingedients. Its vegetable oil. I hope you give it a try.
Just want to be sure... is that 3 cups sifted self-rising flour or 3 cups self-rising flour, sifted? Want to be sure if I measure before or after I sift. Definitely going to try this tonight as I happen to have canned pumpkin in the cupboard. Thanks for the recipe.
Hi Mary it's 3 cups self-rising flour, sifted. I always just measure my flour and then sift it into the bowl. I hope this helps and I hope you like it. thanks for stopping by.
Wow.. nice bread. I love this bread. I think it is very easy to make. Let me try.
This was my first visit to this blog and I was excited to see a pumpkin bread recipe that looked easy and quick. I should have looked around and compared - this recipe has way too much sugar compared to other recipes I found on the web, plus there was no mention in here about greasing the pan and even though I used good non-stick pans and baked exactly as specified the bread stuck to the pans and was a big mess. Definitely will not make this again and will be leary of making anything on this blog.
I was going to delete the message above, but i decided against it. This is a recipe blog written and edited my me a regular person. Things happen typos, forgotten ingredient etc. I am only human and not a professional writer. That being said I am sorry the part about greasing and flouring your pan was left out. It was clearly just a mistake as it is in the printable version. As far as being leary of recipes on my site I do hope this does not discourage any of my loyal readers, I thought that was a bit much adding that part in your comment Donna. If you feel there is to much of a ingreident you can use your own judgement and alter them to suit you taste. There is nothing wrong with making a recipe your own and changing things up. I am sorry you feel that you are are unhappy with my whole site. Maybe you will give it a try again things really do just happen accidently.
Hi, I just made your bread and it is DELICIOUS. FYI I substituted brown sugar for white as I realized I had no white after I had started and I had a sleeping child so could not leave the house. I also did half oil and half applesauce after your no apple sauce tip I thought I would try just half. I also substituted the water for apple cider! mmmm, thanks for a great recipe!
Pumpkin bread is my favorite!! Cant wait to try this one!
Thanks!!
jenn
http://www.LearnHowToMakeHolidayBows.com
I love pumpkin bread or any quick bread. Thanks for the recipe. I put it in my files.
I wonder if I can use persimmon pulp in this recipe in place of pumpkin? I happen to have a whole lot of it in my freezer.
I used it for half the pumpkin in my pumpkin pie for Thanksgiving and it turned out great. It somehow made the pie taste a lot lighter and my DH loved it. So, it might work in place of pumpkin min bread.
Hello! Over the weekend, my family and I decided we would love some pumpkin bread to eat as breakfast with our coffee on Sunday Morning, problem - We had no all-purpose flour in the house! My first thought was to search the web for Pumpkin Bread, Self Rising Flour and wala! I found your blog and your wonderful Pumpkin Bread Recipe!! My family loved it, even the ones that don't really like "pumpkin" I even took some to work to share with my co-workers in this snowy weather we've been having! It was again, a BIG hit!! Thanks so much, I will be visiting again soon! : )
Just wanted to say that self rising flour is a MUST....I used all-purpose and it did not work! : ) I'll be trying again with self-rising! : ) Thanks for the recipe....I'm sure it will be so yummy as is everything else I've tried from your site! : )
I just happened upon this recipe by googling pumpkin recipe using self rising flour. I am so glad I did. I can't wait to try it! I do have a question. I only have pumpkin pie spice. How much will I need to use?
This recipe is fantastic! I didn't have self-rising, so despite the warning, I went ahead and gave it a shot with all-purpose. I mixed my AP flour thoroughly with 2 t. baking soda and 1 1/2 t. salt with a whisk in a large bowl. Then, sifted into another bowl. Mixed the first 6 ingredients as you recommended, added the puree and the flour last. This bread turned out perfect and incredibly yummy. THANKS!!!
I have been following your blog for a year or so now and love it. Thank you for sharing tried and true recipes. My pumpkin bread recipe is quite similar except I use buttermilk in place of the water (about 2/3 cup).Just thought I'd share in case you want to try it. Of course it's good to know you can just use water, I don't always have buttermilk on hand.
I found your blog through a google search for another recipe months ago (don't remember which one it was, but I know it was gone at a potluck company meeting). I have some canned pumpkin in my cabinet that I have no idea what to do with so this should be an exciting experiment to try with our Thanksgiving guests. I can't wait to try it!
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