I know – you’re thinking, “everybody claims their pumpkin bread recipe is the best.” Wait till you give this one a try. You’re going to agree. It is thee best! I’ve been making all kinds of bread since I was about 12 years old. Bread has been one of my favorites of all foods. This one is scrumptious. This recipe makes bread that is moist, packed with great spices, and has a rich pumpkin flavor. Soooooo many people have asked me for this recipe. Plus, it makes two loaves – one to eat and one to freeze or give away. What could be better?
To start out, you are going to make your “wet mixture.”
This consists of the sugar, oil and eggs. Then you are going to add the pumpkin puree. I love making my own puree with pumpkins fresh from the garden. There is something about the “earthiness” of produce that you have grown yourself added into a rich bread recipe such as this.
However, this time I was visiting my daughter and my garden was over 1500 miles away so I needed to use the canned variety! Don’t worry; it works just as well. Use a mixer to blend these ingredients into a creamy, pumpkin blend.
In a small bowl, add all the spices with the baking soda and powder. Make sure you mix these well.
Now blend the “spices” into the flour.
This is your “dry mixture.”
Alternate adding the dry mixture and the water into the wet mixture. Be sure it is well blended together. If you make your own pumpkin puree, you might not need the whole 2/3 cup of water.
Pour into two 9x5x3 inch loaf pans that have been sprayed with oil.
Divide the batter equally between the two pans.
This recipe can be made into loaves of bread or into muffins. If doing muffins, increase the oven temperature to 400 degrees and bake for 15 minutes. Your house is going to smell so awesome!
When the loaves are done, cool in the pan for about 5 minutes before turning the loaves out onto a cooling rack. I know it will be hard, but wait at least until it is cool enough that you won’t burn your tongue. Then take a thick, moist slice and revel in the deliciousness
while you enjoy the beautiful autumn view.
- 4 eggs, slightly beaten
- 2 - 3 cup sugar
- 1 cup oil
- 1-15 ounce can of pumpkin or 2 cups fresh pumpkin puree
- 2 teaspoons soda
- 2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 1/2 cups all-purpose flour plus 1 cup fresh ground whole wheat flour OR 3 1/2 cups all-purpose flour OR 3 1/2 cups gluten-free flour
- Be sure that the dry mixture is well blended
- 2/3 cup water
- Preheat oven to 375 degrees if doing bread. If making muffins, preheat the oven to 400 degrees.
- To make the wet mixture, cream together the eggs and sugar with an electric mixer. Then add the oil and mix again. Lastly, add the pumpkin and stir together.
- In a different bowl, stir together all the ingredients listed for the "dry mixture." It's very important that you blend the spices and flour completely. If you prefer, these can be sifted together.
- Now you are going to alternate adding water and the dry mixture to the wet. First add about a generous cup of "dry mixture" to the wet and mix. Then add about 1/3 of a cup of water to this combined wet/dry mix. Mix again. Add another generous cup of "dry mixture" to the wet and mix. Add the last 1/3 cup of water and mix. Add the remaining "dry mixture" and mix for the final time.
- If you are making muffins, pour the batter into oil-sprayed or paper-lined muffin cups. Bake 15 minutes at 400 degrees.
- If you are making bread, pour the batter into 2 oil-sprayed loaf pans. Bake one hour at 375 degrees.
- Let the muffins or bread cool about five minutes before turning over and removing from pans. Cool completely on a cooling rack.
- Depending on how sweet you want the bread, you can use a range of 2-3 cups of sugar. When I make this to give away or for a gathering of friends, I do the 3 cups. When I'm making it just for myself, I only use 2.
- If you use homemade pumpkin puree you might not have to use the whole 2/3 cup of water called for in the recipe.
