Pumpkin bread is one of my favorite breads to make. Not quite as sweet as pumpkin pie, but with an amazing pumpkin flavor that is perfect for fall and winter. I’ve been using the same recipe for years and my friends and family are always asking if I’m going to make it. What I love about this recipe is that I typically have all of the ingredients in my pantry or stockpile so whipping up a couple of loaves is easy!
- 1-16 oz can of pumpkin (I have used frozen pumpkin puree as well and it works great)
- 4 eggs (feel free to substitute dried eggs here)
- 1 cup of vegetable or canola oil
- 1/3 cup of water
- 3.5 cups of all purpose flour (I try to rotate the flour in my stockpile often.)
- 2 cups of sugar
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 2 tsp baking soda
- 1 tsp salt
- *If you don't have all the spices, I have substituted pumpkin pie spice in a pinch and its turned out great as well. I have also omitted the cloves and never really noticed it.
- This is a quick and easy recipe to throw together. You can have it mixed up and in your prepared pans in less time than it takes for your oven to heat up!
- Pre-heat oven to 350.
- In a large mixing bowl, combine the pumpkins, eggs, oil and water and mix thoroughly with a spoon or spatula. Don't overmix it. You want it combined but you don't have to beat it to death.
- Sift all the dry ingredients together and then add the dry ingredients and mix well.
- Add nuts, dates, flax seed and mix well.
- Pour into 2 prepared (greased and floured) loaf pans and bake at 350 for 1 hour and 15 minutes. Allow to cool for a few minutes before removing from the pan.
- With any recipe, there's always room for improvement (at least in my opinion!) Consider adding some of these delicious add-ins to your recipe before baking.
- 2 heaping tablespoons of flax seed meal or more, to taste. Flax seed adds a nutty flavor and is very good for you - I keep lots of unground flax seeds in my stockpile, just whizz them for a second in a coffee grinder to make meal! I also suggest storing your flax seed (ground or unground) in the refrigerator or freezer so it doesn't go rancid on you.
- 1 cup chopped pecans or other nuts that you like
- 1 cup chopped dates or raisins
Yummy Pumpkin Bread Recipe
This recipe freezes really well and is also excellent as muffins (just reduce your cooking time). I usually double the recipe and make 4 loaves or 2 loaves of bread and a few pans of muffins. Muffins are a favorite in our family! If you plan to freeze your loaves, simply wrap them with a piece of wax paper and then with plastic wrap before freezing. Muffins don’t last long in our house, even from the freezer. I just bag them up and freeze them and them pull what I need and warm them up with 15 second intervals in the microwave.
Do you make pumpkin bread? What do you add to your recipe for extra yumminess?