An easy pumpkin quick bread infused with the perfect blend of spices. This pumpkin bread is light not dense with a semi-crispy topping.
Today I'm revisiting a post I blogged about back in 2008. When I first started blogging my picture taking skills were awful to say the least. Anytime I look at old posts I usually cringe at the photos. To fix this issue occasionally I will be revisiting old posts, and republishing them in a effort to make them more presentable.
I'm starting with my absolute favorite Fall Pumpkin Bread. I have come to realize that pumpkin bread isn't just for fall. I say this because my son Carson loves pumpkin bread and he asks me to make it year round. I'm always surprised at how much he likes it.
I got this recipe from a good friend back in 2007 and by far it's the best Pumpkin Bread I've ever had. Its light in texture and has the perfect blend of spices. I love the top of the bread because it's slightly crispy. The first time I tasted this pumpkin bread it was love at first bite. I knew I had to have the recipe. My friend was nice enough to share it with me and I've been making it ever since.
When the holidays roll around I like to make mini pumpkin breads for gift giving. This recipe will yields about 6-7 mini loaves. Place finished and cooled bread in a clear gift sacks tied with holiday ribbon and it makes the perfect gift.
I recommend only using only self rising flour and sifting it just as the recipe states. I tried it with all purpose flour once and the recipe was a flop. I even added the baking powder and soda but it was still a mess. I have included some step by step photos for y'all.
Fall Pumpkin Bread
3 - cups self rising flour, sifted (Do not substitute)
1 - teaspoons nutmeg
1 - teaspoon cinnamon
3 - cups sugar or 1 1/2 cups truvia or splenda baking blend
1 - cup vegetable oil or (1 - cup really soft butter)
2/3 - cup water
1 - teaspoon vanilla extract
1 1/2 - cup fresh pumpkin puree or canned pumpkin
4 - eggs
1/2 - cup chopped pecans, optional
cinnamon sugar topping, optional
In a large bowl or kitchen aid stand mixer add the sifted flour, spices and sugar. Using the paddle attachment mix to combine.
In a medium bowl blend the oil, water, vanilla and pumpkin. Add the wet mixture to the flour mixture and blend on low-medium speed. Add the eggs one at a time and mix to combine.
Pour the batter into two greased 9 x 5 x 3 inch loaf pans that have been greased and lightly floured. If using cinnamon sugar lightly sprinkle some on top of bread before baking.
Bake at 350 for 45 - 50 minutes. Bread is done when a toothpick inserted comes out clean and golden brown on top.
Remove from oven and run a offset spatula around the edges to loosen the bread. Cool in pan for about 10 minutes then remove from pan and cool completely on a baking rack.Cook's Note: I also wanted to note that some people like to substitute applesauce in place of oil. I tried replacing 1 cup of applesauce instead of all oil and the bread was so dense and heavy, so I don't recommend it. I think you could get away with using half oil and half applesauce but not all applesauce. If making mini loaves - bake for 20 - 25 minutes. I also do not recommend using all purpose flour. The bread yields a dense loaf when all purpose flour is used. For a lighter version of this recipe click HERE.
Recipe Yields: 2 loaves
I hope you enjoy this recipe as much as my family does.