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Kids love it, adults love it… this pumpkin bread is hard to beat!
My grandmother cut this pumpkin bread recipe out of a magazine over 50 years ago, and it’s the family recipe that I liked the most. One of my clearest childhood memories is baking the bread with my mother and taking it with me to every potluck dinner in the neighborhood and to Christmas and New Year’s parties. Now I make this pumpkin bread with my own children and it is just as wonderful today as it was back then. It’s easy to make – just mix and stir a little, put it in the oven and in about an hour you’ll have a house that smells like sweet autumn spices and two delicious pumpkin breads.
This is the original recipe from my grandmother’s recipe box; as you can see, it has had its share of overflows!
Why You’ll Love This Recipe
This Pumpkin Spice Bread is a timeless classic that’s both comforting and delicious. You’ll love how it fills your home with the warm aroma of autumn spices. It’s perfect for sharing at gatherings or enjoying as a cozy treat at home.
Kitchen Equipment You’ll Need
- 2 large mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 2 9×5 inch bread pans
- Cooling rack
Ingredients
- 2 cups canned pumpkin
- 3 cups of sugar
- 1 cup of water
- 1 cup of vegetable oil
- 4 eggs
- 3 1⁄3 cups of all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons of cinnamon
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1⁄2 teaspoon of nutmeg
- 3⁄4 teaspoon of ground cloves
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well blended.
- In another bowl, mix the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves until well combined.
- Gradually add the dry ingredients to the pumpkin mixture, beating until smooth.
- Grease two 9×5 inch bread pans and sprinkle them with flour.
- Divide the batter evenly between the two pans.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaves cool for 10-15 minutes, then remove them from the pans by turning them onto a rack and patting the bottom.
- Slice and serve plain, buttered, or with cream cheese.
Tips for Success
- Ensure your ingredients are at room temperature for better mixing.
- Don’t over-mix the batter to keep the bread light and fluffy.
- Check the bread with a toothpick at the 60-minute mark to prevent over-baking.
Additional Tips or Variations
For a nutty twist, add a half-cup of chopped walnuts or pecans to the batter. You can also sprinkle some pumpkin seeds on top before baking for added texture.
Nutritional Highlights (Per Serving)
This bread is rich in vitamins and minerals, thanks to the pumpkin, and offers a delightful balance of sweetness and spice. Perfect as an indulgent treat!
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained to avoid excess moisture.
How should I store the pumpkin bread?
Once cooled, wrap the bread in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week.
Conclusion
This Pumpkin Spice Bread is a delightful recipe that’s sure to become a family favorite. I invite you to try it out and experience the cozy, comforting flavors of fall. Don’t forget to share your baking adventures with us in the comments below!
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