Well it is officially Fall! Get ready for holiday foods, winter boots, family get togethers and…. of course pumpkin products at almost every grocery store! I’ve never baked pumpkin bread before and decided to give it a go the other day since I remembered I had a can of pumpkin purée in my pantry from the time I attempted (but did not execute very well) pumpkin cinnamon rolls. All the other ingredients in pumpkin bread are pretty much staple products most frequent bakers would have. You can find this original recipe at: cupcakesforbreakfast.com
I’m happy to report that my first attempt at pumpkin bread turned out amazing. I heard great reviews from family members and coworkers. I baked two loaves and 6 muffins. The only thing I’d do differently next time is to wait a little longer for the bread to cool so the powdered sugar doesn’t melt. I sprinkled it on the top of the bread and muffins a bit too early, so next time I’ll be more patient, and wait a bit longer. I really love this recipe because the bread is not too sweet, it’s subtle and so it the pumpkin flavor. You know it’s pumpkin bread but the taste is not overwhelming artificial (you know what I’m talking about). Also, this bread came out so moist! Oh my goodness, it taste so delicious. It was hard for me to give it away, but it’s important to share the wealth (and get others peoples opinions). Here is the recipe, enjoy and share it with the people you love.
Makes 2 loaves
Bake time 60 min
Oven Temp 350 degrees
3 1/2 cup flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 tablespoons pumpkin pie spice (or a mixture of nutmeg & cinnamon)
1 (16oz) can of pumpkin purée
1 cup vegetable oil
2/3 cup water
2 teaspoons vanilla
2 1/2 cups sugar
Line both pans with parchment paper or coat with cookie spray or butter. I greased the bottom of the loaf pans with butter and then put parchment paper on top. With the muffins I just greased it with butter.
First in a bowl combine all dry ingredients (flour, baking soda, salt, and pie spice). If you don’t have a sifter you can always use a whisk to get the lumps out. Set this bowl aside. Preheat oven to 350 degrees.
Then in a large mixing bowl add in all the wet ingredients. In no specific order. I think I added the purée first and the eggs last. Mix together with mixer or use spoon however if you use a spoon make sure all the ingredients marry together. Once all the wet ingredients are fully mixed together, go ahead and add in the dry ingredients 1/2 a cup at a time. You don’t want to overwhelm the mixture with too much flour too quickly. Once you have added in all dry ingredients, and mixture is well combined you can pour into two separate loaf pans. Or in my case 2 loaf pans and a 6 tray muffin pan. I made muffins for myself because it’s quicker in the morning to grab a muffin rather than cut into a loaf. Not much quicker but when you wake up at 5am and have to be out the door by 6:15-6:30am it’s just easier to grab and go rather than cut, grab and go… You get my drift. 🙂
Anyways, bake loaves for 60 min, check on it 45 min to see the progress. After 60 min stick fork in the middle of the loaf and if it comes out clean, it’s done! The muffins only took 15-20 minutes. Let cool for 25-30 minutes then sprinkle powdered sugar on top… So delicious. Eat and enjoy my friend, watch out though because this is a crowd pleaser!