With the start of Fall, I just couldn’t wait to start filling my house with the incredible aroma of Fall spices. Today my house is filled with the warming sweet smell of homemade pumpkin bread!
It could be that I am nesting too. 🙂 Usually I wait until closer to Halloween to make this bread using purée made from our family’s carved pumpkins. (Here is my recipe for easy homemade pumpkin purée.) Today I used canned pumpkin for this recipe.
The pumpkin bread recipe is an old family recipe (thanks Mom) with minor alterations. Both the pumpkin purée recipe and pumpkin bread recipes are freezer friendly. My neighbors know they can count on a loaf of pumpkin bread from our family at Christmas time. (I bake them now, freeze them, and then put a cute bow on them at Christmas time. Then at Christmas time we spend some times with our neighbors and drop off some homemade breads.)
Today was even more fun because I had a little helper while baking. 🙂
Family Favorite Pumpkin Bread
Freezer Friendly. I double this recipe. Doubled it easily makes 10 small loaves and 2 large loaves.
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 1 cup of oil (can substitute coconut oil or shortening)
- 4 eggs beaten
- 2 cups of pumpkin purée (or 1 1/2 cans pumpkin purée)
- 1 tsp vanilla
- 3 cups of flour
- (Opt) 1/4 cup ground flax seed
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1 tsp nutmeg
- 1 tsp all spice
(Opt) I sometimes substitute the last 3 ingredients with 2 tsp of pumpkin pie spice. It just depends what slices I have in the house.
- Grease loaf pans.
- Preheat oven to 350
- Combine & mix sugars and oil
- Add beaten eggs
- Mix in pumpkin and vanilla
- (In another large bowl) combine remaining dry ingredients
- Stir pumpkin mixture and dry ingredients together.
- Pour and fill pumpkin loaf pans 3/4
- Full loaf pans bake for 1 hour, small loaf pans bake for 40-45 minutes
Take pans out of the oven to cool. Once cool gently use a butter knife to scrap along the edges of the bread and gently lift to remove from the pan. I then wrap each loaf in syran wrap and freeze.
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