Fall is when we get to turn perfectly nutritious fruits and vegetables into high-calorie, high-carb breads.
Nothing gets the kids out of bed on a sleepy Sunday morning faster than the smell of pumpkin bread coming out of the oven. (Okay, adding bacon helps.) Between the four of us, the first loaf disappears pretty quickly, so if I want something to toast the next day in a little butter (which I always do), I make two loaves.
If you make this and think that some other pumpkin bread is better, please contact me immediately to share your recipe. Because I can’t even imagine a pumpkin bread tastier.
- 29 oz can of canned pumpkin (not pumpkin pie filling)
- 1/2 c. vegetable or canola oil
- 2 2/3 c. sugar
- 4 eggs
- 3 c. flour
- 1 tsp salt
- 1 1/2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. ground cloves
- Heat oven to 350 degrees. Grease two loaf pans, and either flour them or “flour” them with powdered sugar.
- Beat together pumpkin, eggs, sugar, and oil until well mixed.
- Combine remaining ingredients in a separate bowl. I sift them together, personally, but you could skip this.
- Add dry ingredients to wet.
- Divide batter between loaf pans.
- Bake for about an hour (depending on size of loaf pan), until top of the pumpkin bread bounces back after you touch it.
- Serve with salted butter, honey butter, and/or powdered sugar.