Here’s yet another pumpkin recipe for your feed (you know you want it, don’t lie to me). I love pumpkin bread because it feels like a festive fall version of banana bread, and trust me when I say that you definitely need to try it this holiday season. Plus, it’s the perfect pairing for your pumpkin spice latte (I love those things, and I don’t care who knows it).
Chloe is not a fan of pumpkin spice. (I know. It’s so wrong.) So, this week we have a guest judge, my parent’s dog, Gio, who tried it and gave it a 10/10! (He eats everything though, so do with that information what you will.) He is a big fan of pumpkin spice and asked for a few extra helpings. I had to keep it high-up on the counter to make sure he couldn’t sneak any extra.
This was the first time I made pumpkin bread, and I just had to share because it was that good. I looked up a few recipes, but I ultimately decided to adapt my favorite banana bread recipe to make this pumpkin bread. The pumpkin and the spice are both very subtle, but it makes the bread tender and delicious, especially when it’s warmed and served with butter (which is the best way to eat bread, IMO).
It’s super easy to make and uses just a handful of ingredients. Also, it makes two loaves, so it’s a great recipe to make and share with neighbors, friends, coworkers, or family. It will certainly give them pumpkin to talk about!
Notes
Additions:
I don’t have many notes for this recipe. But because it’s very simple, you could add ingredients like chocolate chips, nuts, or even a different combination of spices to it without overwhelming the flavor. Don’t be afraid to mix it up! (See what I did there?!)
Pumpkin Bread
Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 1 hour
Yield: 2 loaves
Ingredients
1 15oz can of pumpkin puree
4 eggs
1 cup melted butter (or substitute vegetable oil)
2/3 cup water
2 cups sugar
3 ½ cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 Tbsp pumpkin pie spice
Directions
Preheat oven to 350 degrees F.
Grease two loaf pans.
Whisk together all dry ingredients (flour, baking soda, salt, and pumpkin spice) in a large bowl and set it aside.
In another bowl, mix wet ingredients together (pumpkin puree, eggs, oil, water) with the sugar until well combined.
Add the wet ingredients to the dry ingredients and fold it together until just blended (don’t overmix them).
Pour the batter into the prepared pans.
Bake for 50 minutes or until you can poke a metal knife into the center of each loaf and it comes out clean.
Enjoy!
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