Homemade Pumpkin Bread

I always forget every year how much I miss baking after the summer when it is too hot to bake!!! One of my favorite bread to bake is Amish Friendship Bread and the kids have been begging me to make more loaves of bread so I decided to try to make a Homemade Pumpkin Bread a couple years ago. (I have included links to some great products that I have bought on my own and we love. You can buy them as well through my online sales links)  Thankfully canned pumpkin works in it since I hate touching the real thing! 

I mean what smells better than pumpkin cooking in your house! I swear I go thru withdrawls in the summer from the lack of smell of baked goods!  After making this pumpkin bread we intend to try out hand at making a carrot bread, I  mean it can’t be that hard right?? This is one recipe that everyone in your house will love. 

Best Quick Breads: 150 RecipesThe Coffee Can Baking Book750 Best Muffin RecipesMartha Stewart’s Cakes

Homemade Pumpkin Bread Ingredients:

• 3 1/2 cups of flour
• 2 Tsp baking soda
• 1 1/2 Tsp salt
• 2 tsp cinnamon
• 2 tsp nutmeg
• 3 cups of sugar
• 4 eggs
• 2 cups fresh pumpkin (Or a can of canned pumpkin)
• 1/2 cup of water 
• 1 Tbsp Vanilla 
• 1 Cup of vegetable oil
• Opt 1 cup chopped pecans (I skipped my kids would not like them) 

Farmers Market Organic Pumpkin, 15 Ounce (Pack of 12)Badia Nutmeg Ground, 2 oz

Homemade Pumpkin Bread Directions:

Preheat oven to 350 (about 325 if you are doing mini loaves)

Heavily grease two bread pans (I use glass Pyrex pans)

**I Literally throw all these all in my Kitchen Aid Mixer working from the bottom to the top but these are the official directions**

Mix together dry ingredients in a separate bowl

Beat eggs in a second bowl

Add in Water, oil, vanilla, and pumpkin to the eggs

Slowly mix in dry ingredients until smooth

Pour into bread pans

Bake for 1 hour

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Homemade Pumpkin Bread

Ingredients

• 3 1/2 cups of flour
• 2 Tsp baking soda
• 1 1/2 Tsp salt
• 2 tsp cinnamon
• 2 tsp nutmeg
• 3 cups of sugar
• 4 eggs
• 2 cups fresh pumpkin Or a can of canned pumpkin
• 1/2 cup of water 
• 1 Tbsp Vanilla 
• 1 Cup of vegetable oil
• Opt 1 cup chopped pecans I skipped my kids would not like them 

Instructions

1. Preheat oven to 350 (about 325 if you are doing mini loaves)
2. Heavily grease two bread pans (I use glass Pyrex pans)
3. **I Literally throw all these all in my Kitchen Aid Mixer working from the bottom to the top but these are the official directions**
4. Mix together dry ingredients in a separate bowl
5. Beat eggs in a second bowl
6. Add in Water, oil, vanilla, and pumpkin to the eggs
7. Slowly mix in dry ingredients until smooth
8. Pour into bread pans
9. Bake for 1 hour