Why would I share a pumpkin bread recipe when there are already millions out there? I’ve made many of those recipes; this one from The Foster's Market Cookbook, which I’ve adapted over the years, is my favorite. One more pumpkin bread recipe can’t hurt! Especially THIS recipe for 2 loaves of delicious, full-of-flavor, moist spiced pumpkin loaf!
Some quick breads are too sweet for me, too dry, or not flavorful enough. This recipe takes care of all these issues, and what you get is a not-too-sweet, moist, flavorful loaf (actually 2 loaves) of pumpkin bread!
This bread tastes even better the second day and the third, if there’s any left! I often freeze one of the two loaves. I like to make this in small loaf pans during the holidays and give friends four little loaves.
- All-purpose flour
- Baking powder
- Baking soda
- Salt: I use Morton's table salt for baking.
- Ground cinnamon, nutmeg, and cloves
- Large eggs
- Canola oil
- Canned pumpkin purée
- Vanilla extract
Step-by-Step Instructions to Make Pumpkin Bread Loaves
Breakfast and Snack Ideas for Spiced Pumpkin Bread
I love having pumpkin bread for breakfast or a snack. A simple slice of this pumpkin bread is satisfying on its own. That said, here are a few more ways to serve this delicious pumpkin bread:
- Toasted and topped with salted butter and a sprinkle of cinnamon sugar
- Alongside a mug of hot apple cider
- Toasted and topped with almond butter (or sunflower butter) and a drizzle of maple syrup
- Served with a side of maple yogurt and toasted pecans
- Topped with nut butter (or sunflower butter) and thinly sliced apples
- Leftover pumpkin bread (or any quick bread) works well in bread pudding
Speaking of sweets, what we say matters.
Have you had a chance to read Anna’s latest post? She writes about the importance of language around food, in particular sweets at Halloween. But, the advice in her post is relevant all year. Especially as we go into the holiday season and there tends to be more sweets around. Click here to read more on how to talk about sweets.
How are you taking care of yourself this week?
How are you doing this week? It's been a stressful week that's for sure! Diving into activities that I love helps manage stress.
Baking and cooking are activities that have always helped me cope. I can lose myself in them completely. As you might guess, I’ve been baking and cooking a lot this week! One thing I’ve baked is pumpkin bread. The weather is turning chilly (sometimes) here in the DMV (DC, Maryland, Virginia), and the leaves are turning, which means it’s time to bake pumpkin bread.
More Pumpkin Recipes and Related Posts
- Three Steps to Keep Your Holidays Free From Diet Culture
- Corn Pudding: An Easy Side for Thanksgiving (or Any Day!)
- Thanksgiving Pumpkin Pie
- Thanksgiving Traditions and A Dessert
- Your Care Instructions
- Gift Ideas: Nutrition and Body Books for Kids and Parents
- Keep It Simple: 3 Quick and Easy Meals
- Easy Convenient Fruit and Veggie Sides
Spiced Pumpkin Bread-One More Pumpkin Bread Recipe Can't Hurt!
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 Tablespoon + ½ teaspoon cinnamon
- 1 Tablespoon + ½ teaspoon nutmeg
- Pinch of ground cloves
- 2 ¼ cup granulated sugar
- 4 large eggs
- 1 cup canola oil
- One 15-ounce can pumpkin puree
- ½ cup water
- 1 teaspoon vanilla extract
- Preheat the oven to 350 F.
- Butter and flour two 9 x 3 inch loaf pans (or you can spray them with Pam)
- Into a medium mixing bowl, add the flour, baking powder, baking soda, salt and spices. Whisk to combine.
- Put the canola oil, sugar and eggs in a large mixing bowl. Whisk until well combined.
- Add the water, pumpkin and vanilla to the oil, sugar and egg mixture. Whisk to combine.
- Add the dry ingredients to the wet and stir to combine. Don’t over mix the batter.
- Pour the batter evenly into the prepared loaf pans. Bake for 50-60 minutes. Check for doneness at the 50 minute mark by inserting a toothpick into the top of the loaf. If it comes out clean, the bread is done baking.
- Remove the bread from the oven and place on cooling racks. Let cool for 10-15 minutes before turning the loaves out of the pans.