I’ve been making this pumpkin bread in some form since we were first married. Come the first weekend in October, I would find myself lining every square inch of counter space in our small apartment kitchen with loaf pans to give to neighbors and freeze. The tradition has continued, and this bread never fails to disappoint. Over the years I’ve made adjustments, sometimes using more wheat flour, sometimes less. At times I’ve added in chocolate chips, others I’ve subbed some applesauce for the oil to make it a bit healthier. No matter what, it is just always so delicious.
If you have a wetter pumpkin puree, the cook time may be a little longer. I often checking in around 45 minutes or so of bake time, just to see if I need to rotate the pans or cover loosely with some foil if the tops are getting darker quicker, although most of the time this isn’t needed.
Pumpkin Bread
Prep time
Cook time
Total time
Serves: 2 loaves
Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup water
- 1 cup white sugar
- 1 cup brown sugar
- 2½ cups all-purpose flour
- 1 cup white wheat flour
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
Instructions
- Preheat oven to 350 degrees F. Spray two 9x5 inch loaf pans with non-stick cooking spray.
- In a large bowl, add pumpkin puree, eggs, oil, water and sugars, stirring until well combined. In a medium size bowl, whisk together the flours, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Once combined, add into the pumpkin mixture, and stir together until just combined. Divide batter evenly between two prepared pans.
- Bake in preheated oven for 55-65 minutes in the preheated oven. Tops should be golden and toothpick inserted in the center should come out clear. Remove from oven and let cool for about 5-10 minutes in pans, until cool enough to handle. Remove from pans and let cool completely on a cooling rack.
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