Fall is here, and that means all things pumpkin. My first pumpkin baked good of the season? Pumpkin bread!
Do you get Food Network magazine? I have been getting it for the last five years, and I love it. I go through each issue, rip out the recipes I like, and keep them in a kitchen drawer for reference. My favorite pancake recipe came from the Food Network magazine and ever time I make them I get compliments.
One of the things that I love about the magazine is the inserts. Every issue has an insert of 50 themed recipes, like 50 Quick Breads, 50 Easy Appetizers, 50 Cupcakes, and I’ve been obsessed with the 50 Quick Breads insert since I first ripped it out of the magazine. I’ve been wanting to cook my way through all 50, and this weekend I finally started. The first bread I tackled was Pumpkin Bread, and it was so good!
Pumpkin Bread Recipe
I tend to rush through recipes, and then realize I forgot an ingredient after it’s been baking in the oven for ten minutes. It honestly happens way more than I’d like to admit. So this time, I took my time. I measured everything slowly and carefully and it really paid off. Even my picky eater loved this pumpkin bread. Jack started eating it, right there at the table, after these pictures were taken! I hope you love it as much as we all do!
Perfect Fall Pumpkin Bread
- 2 1/4 Cup Flour
- 3/4 Cup Granulated Sugar
- 2 tsp Baking powder
- 1 1/2 tsp Pumpkin pie spice
- 1/2 tsp Salt
- 1 Cup Pumpkin puree
- 1/2 Cup Vegetable Oil
- 1/2 Cup Light brown sugar
- 1/4 Cup Water
- 2 Eggs
- 1 tsp Vanilla
- Preheat the oven to 350 degrees F and coat a 9-by-5-inch loaf pan with cooking spray
- In a medium bowl, whisk pumpkin puree, vegetable oil, brown sugar, water, eggs and teaspoon vanilla
- In a separate large bowl, sift and whisk flour, granulated sugar, baking powder, pumpkin pie spice and salt
- Fold the wet ingredients into the dry ingredients
- Pour batter into greased loaf pan, and bake 60 to 70 minutes or until a toothpick inserted into the center of the loaf comes out clean
- Let cool for 1 hour, remove the loaf from the pan, transfer to a rack to cool completely
I love this pumpkin bread with apple butter and pumpkin seeds or warmed and slathered in butter. Believe it or not, I actually had some for dessert with apple butter and banana the other day and it totally satisfied my sweet craving, as much as ice cream normally does! Which is amazing because I am trying to stay off the ice cream these days.
The next quick bread I’m going to make is the baked apple bread, I’ll keep you posted!