Fall Pumpkin Bread

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.


Yield: 2 loaves
Author: Tina Butler | Mommy's Kitchen
Fall Pumpkin Bread

Fall Pumpkin Bread

An easy pumpkin quick bread infused with the perfect blend of spices. This pumpkin bread is light not dense with a semi-crispy topping.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

  • 3 - cups self-rising flour, sifted (Do not substitute)
  • 1 - teaspoons nutmeg
  • 2 - teaspoon ground cinnamon
  • 3 - cups sugar or 1 1/2 cups truvia or splenda baking blend
  • 1 - cup vegetable oil or (2 - sticks softened butter)
  • 2/3 - cup water
  • 2 - teaspoon vanilla extract
  • 1 3/4 - cup fresh pumpkin puree or
  • 1 - (15 ounce) can of solid packed pumpkin (not pumpkin pie mix)
  • 4 - eggs
  • cinnamon sugar topping, optional
  • 1/2 - cup chopped pecans, optional

Instructions

  1. In a large bowl or kitchen aid stand mixer add the sifted flour, spices and sugar. Using the paddle attachment mix to combine.
  2. 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.
  3. Pour the batter into two greased 9 x 5 x 3 inch loaf pans that have been greased and lightly floured.
  4. If using cinnamon sugar lightly sprinkle some on top of bread before baking.
  5. Bake at 350 for 45 - 50 minutes. Bread is done when a toothpick inserted comes out clean and golden brown on top.
  6. 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.

Notes:

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 by 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. 

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Recipe Yields: 2 loaves





I hope you enjoy this recipe as much as my family does.



14 comments

Michelle said…
I pinned this, it looked so good. I am hoping it works as muffins. I like freezing then so when ever my family wants one they can just pull it out of the freezer.
this looks great must try it
Anonymous said…
can I bake this one in a bundt pan?
Tina Butler said…
Most definitely! I sometimes bake mine in a bundt pan as well.
Anonymous said…
Can I use reg flour instead of self-rising flour?
Thanks Renee Z.
Tracy said…
Added chocolate chips. Very moist and delish! Made yesterday and making it again tonight for a family dinner. A trusted pumkin bread
Unknown said…
3 cups sugar? I'm just curious is that a lot for a recipe?
Anonymous said…
What do you mean or soilid packed pumpkin? What do you do with the pumpkin,i want to make this soon.
Anonymous said…
Oh, this bread is delicious. You are one of the first food blogs I subscribed to, but I did not try this recipe until just today, after all of these years. It was wonderful. I used the self-rising flour, as you stated, and sifted it. We do not like straight nutmeg, so I substituted pumpkin pie spice for that. The only other thing I did was to add parchment paper rectangles to the bottoms of each of my 7 greased mini loaf pans, because of the high sugar content of the recipe. They slipped right out and are fantastic. Thank you, Tina.
Tonia said…
Which version do you like best one with 1 cup oil or 1/2 oil and 1/2 butter?
Tina Butler said…
It is either all butter or all oil. Both versions are good.
Tina Butler said…
Solid packed pumpkin is store bought canned pumpkin
Unknown said…
I made this recipe for my family this week and they LOVED it. I added raisins in place of nuts. I'm now baking 4 more batches with and without raisins to give to my family at thanksgiving as door gifts. Thank you for sharing your recipe with us.
#Pekmomtoo! said…
Its totally my fault but I didn't leave any headspace so I now have an oven full of bread. I guess maybe an inch from the top next time?