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 Recipes
The 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
- 3½ cups of flour
- 2 Tsp baking soda
- 1½ Tsp salt
- 2 tsp cinnamon
- 2 tsp nutmeg
- 3 cups of sugar
- 4 eggs
- 2 cups fresh pumpkin (Or a can of canned pumpkin)
- ½ cup of water
- 1 Tbsp Vanilla
- 1 Cup of vegetable oil
- Opt 1 cup chopped pecans (I skipped my kids would not like them)
- 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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This recipe reminds me of pumpkin pie cupcakes. It’s just about that season! Thanks for sharing in the Living with Style Linky Party.
I am excited for the fall season!! I have been itching to bake! Thanks for stopping by!
I love pumpkin bread! Yours looks wonderful!
Yum, I love a good pumpkin bread! And this recipe look so simple. I love that it takes stuff that I pretty much always keep on hand too.
Pumpkin just says autumn, doesn’t it! Your recipe is very close to mine, I like nutmeg and cinnamon without ginger too. Visiting from OMHGFF
Mmmmm! I love pumpkin bread and have yet to find a good/ easy recipe…. until now! I can’t wait to try it. Pinned.
It will soon be time for all things Pumpkin Spice, thanks for giving us a head start. Hope you can join the party again at Celebrate Your Story next week!
So much yes! I love pumpkin bread, especially when you make it yourself at home and your whole house smells amazing! Thanks for sharing your recipe with us at Merry Monday this week!