After adding the dry ingredients to the wet, mix the batter just until the flour is incorporated. Yay Vida! The secret to this pumpkin bread? This well-spiced and nutty pumpkin bread is a fall crowd pleaser for many reasons. In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, water, and sugar until well blended. First, let’s see what you’ll need. If you are worried that your loaf is getting too browned on top, place a piece of aluminum foil loosely over the top during the last 20 minutes of baking. Thanks for an amazing recipe. Directions Step 1 This Moist Pumpkin Bread is made from scratch and is absolutely fool proof and easy to make. To store, wrap tightly in plastic wrap or beeswax then in aluminum foil. Beat coconut oil or butter, sugar, molasses, cinnamon, ginger, nutmeg and allspice until well creamed. Because, this one is pretty much dump and mix. … It is the PERFECT pumpkin bread. One summer, I even took a morning exercise class at the pool just to justify driving through Starbucks on the way home to buy a slice of pumpkin bread. One question. If this is a question you often ask, take our brief quiz and we’ll share a recommended recipe favorite with you. Add walnuts, raisins and more or just enjoy it plain. Prep time: 1 hour 45 minutes. A yummy Pumpkin Bread that can be used for breakfast, snacks, or even dessert. They’re so quick and easy to make. I wasn’t asking for much, just a pumpkin bread with the perfect crumb that has a bit of bounce, tastes moist, but isn’t heavy. Leave a  rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats. Family LOVED it! Measure flour, sugar, baking soda, salt, and spices into a large bowl. I promise restaurant quality recipes you can easily make at home, and I aim to deliver! I added chocolate chips to one loaf for my niece and she was thrilled. Pumpkin Bread Recipes You can frost it, fill it with chocolate chips, or top it with streusel, but no matter which way you make it, pumpkin bread is one of our favorite fall treats. This bread is a quick bread… Why break out the KitchenAid stand mixer when your own muscles will do? She is right, and the Chef of this Vlog knows how to get it across and make it fun for this novice baker. The spices are well balanced. You will love this super moist fall quick bread! Skip the electric mixer and use a sturdy whisk. Categories: baking and breads, breakfast and brunch, Comfort Food, desserts, family friendly, Potluck Recipes, recipes, seasonal : fall, seasonal : winter, vegetables and fruits Tags: bread, breakfast, brunch, dessert, pumpkin, quick bread. Over mixing makes the bread tough, so about 28-30 rotations round the bowl should do the trick. These rich, flavorful pecans bring a little something extra to our go-to fall pumpkin bread. Just like so many of us, this pumpkin bread gets even better with time. A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! I added walnuts…wonderful. Serves: 10-12. How to Make Pumpkin Bread. This recipe started with my grandma Mary Jane’s recipe card for pumpkin bread, where it is noted in her slightly backward tilting cursive writing as coming from her friend Bonnie Harpin. Here’s what you’ll need for this fast and easy bread recipe: This pumpkin bread recipe comes together quick and easy to make one decadent loaf. My only change was to substitute 3-4 tsp pumpkin spice in place of the spices. That’s okay! Share on Twitter – The ingredients and directions for making and baking this healthy pumpkin bread recipe, – Quick tips for growing great pumpkins and making pumpkin puree so you can make this pumpkin bread from scratch if you wish, – Ideas for sharing this deliciously moist pumpkin bread with the world. In a large bowl, whisk the sugar and oil together. Make Pumpkin Bread Instead. So nice to have the extra loaf to put in the freezer for unexpected guests. Thanks to you and Noel and glad he enjoyed it. Pumpkin bread is my favorite, followed closely behind by banana bread. How to make sourdough pumpkin bread from scratch? Add walnuts, raisins and more or just enjoy it plain. I love serving it up with soup in the fall. Good quality pumpkin, the perfect amount of spice, and a crunchy brown-sugar topping. Will make this this weekend!! Next, combine all the ingredients in the bowl. I will be making it for Thanksgiving and all of the holidays. Pour into the prepared pan and bake for 55-65 minutes or until a cake tester comes out clean and the edges of the bread pulls away from the pan. Because we’re using canola oil (or vegetable oil) in this pumpkin bread recipe, the batter is thin enough to combine with a regular whisk. Customize this recipe with any of these extra ingredients, or a combination! Thank you for your quick response! Love this! That’s not too much to ask for, is it? Chef uses a cadence that is consistent and very easy to work along to. Prep Time 30 mins. I want you to be completely successful at every recipe you try from my website so I include video recipe demos in every single one that I can! Also, we didn’t have the ginger or cloves and it was still delish. You can check out my entire video recipe collection over on YouTube. Some ovens just function a bit differently than others and leave the tops a little more on the brown side than some people like. Another egg plus less sugar and leavening to give it more loft; less water so it wasn’t too dense; and baking it at a higher temp than she had noted for those lightly crisped edges to give it just the right bit of crunch. Bake this bread at 350°F for 50-65 minutes. Crusty bread, sandwich bread, sweet bread, and definitely quick bread. Total time: 2 hours 15 minutes. The bread will last for 3 days or can be frozen for up to 3 months. Cool the cake in the pan for 10 minutes. That’s why I made and re-made this pumpkin bread over and over again, in my mission to pin down the formula for the perfect pumpkin bread. By signing up you agree to thestayathomechef.com's terms of use and privacy policy. Add walnuts, raisins and more or just enjoy it plain. This is the perfect base recipe if you want to make any additions. Sign up to save recipes in you recipe book, write reviews and more! Grease two 9×5 loaf pans very well with non stick baking spray. Preheat the oven to 350°F. Spray with cooking spray and line the bottom and sides with parchment paper. If you like this recipe you should also check out my recipe for Braided Pumpkin Bread. A loaf fresh from the oven is sure to fill your home with the comforting smell of autumn spice. Your email address will not be published. When ready to eat, thaw at room temperature. Your email address will not be published. Bake for approximately 1 hour. I’m Heidi and I cook real good, real food I hope you’ll love to make, too. You’ll know this pumpkin bread is done baking when the top begins to crack and the sides pull away from the pan. Thank you. My family was pleased with this Pumpkin Bread, and I think you will be too. Could you add honey for sweetner? Preheat oven to 350 degrees F. Grease and flour two 9x5 bread loaf pans. I’ll use this hot my pumpkin cheesecake too! Not too sweet, perfect with a swipe of butter”. Serve warm or at room temperature. Here's a custom formula that makes enough batter to fill up a medium loaf pan. I have been making this recipe for years! That’s the best thing about family recipes, their classic taste and memories live on forever. Cook Time 1 hr. Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. This offsets the heft and moisture the oil adds to the bread. It’s secretly a healthy pumpkin bread. 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