pumpkin bread recipe | first day of fall

Happy Fall!

An old friend contacted me over the weekend asking for my Pumpkin Bread recipe that I had shared it on my old Blog years ago. Since I had it open to pass on to her, I decided to make a batch yesterday for the kids after school.  There are few things yummier than pumpkin bread on a breezy Autumn day!

The ingredients:

We’ve got flour, sugar, oil, water, cinnamon, nutmeg, vanilla, eggs, salt, baking soda, baking powder and the star, pumpkin. Don’t worry ~ exact measurements are posted below.

This is such a simple recipe. You literally “mix all wet ingredients” and “mix all dry ingredients”. Hard to mess this one up.

Then you mix wet and dry together of course.

If you’re lucky, you’ll have a pint-sized chicken nugget on hand to help you with this.

This recipe makes two loaves. Please don’t mind that my loaf pans don’t match. And for the love, PLEASE grease and flour your pans and don’t just nonstick spray them. Because guess what? Your bread will stick despite all claims from Pam. Don’t ask me how I know this.

In about an hour, you should have something scrumptious looking that resembles this:

Pumpkin is brain food. Make this special treat for your kids after school today and I promise they’ll gobble it right up!  Bonus: it makes for a nice & easy breakfast when you are standing there, scratching your head in the morning because everyone is soooo over the same old bowl of cereal.

Pumpkin Bread

3 1/2 cups of flour
3 cups of sugar
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of vanilla
1/2 teaspoon of baking powder
2 teaspoons of baking soda
1 cup of oil
2 eggs
1 cup of pumpkin
1 cup of water
*walnuts if desired*

1.  Mix dry ingredients.
2.  Mix wet ingredients.
3.  Mix wet & dry together. Pour into 2 greased & floured loaf pans.
4.  Bake at 350 for 1 – 1 1/2 hours.
5. When cooled, sprinkle with powdered sugar. Store covered tight in plastic wrap.

Watch your oven time. I only needed about an hour + 5 minutes baking time yesterday but you want to check because it depends on the pans you used and how much you filled them. The center tends to stay wet as the edges cook first.







10 responses to “pumpkin bread recipe | first day of fall”

  1. Melanie (lemonyr) Avatar
    Melanie (lemonyr)

    This looks delicious and SO easy! Thanks for the recipe, chickie! :)

  2. Lisa Avatar

    Thanks for sharing Gina! My daughter made the bread yesterday, right before I had to leave for a school function and by the time I got back one loaf was already gone! I had a slice of the 2nd loaf this morning and I must say that I cannot promise that there will be any left by the time the kids are home from school!

    1. Gina Avatar

      I just ate a slice! We are almost done with 2 loaves in less than 24 hours ourselves. LOL Thanks for reminding me I had this stashed away. ;)

  3. Maegan Avatar

    Thanks, darlin’! I can’t wait to make this. YUMMY!

  4. Melissa Ives Avatar

    That is my favorite recipe! However it’s not South Beach Diet approved. :(

    1. Gina Avatar

      You need to allow yourself one cheat day. ;)

  5. Kristine Avatar

    It’s 6:30 in the morning and I have 4 loaves of this in the oven. The house smells amazing!!! Thanks for sharing the recipe! :hands you a cup of Tim Horton’s coffee ;-) :

    Have a great day!!

    1. Gina Avatar

      Excellent! Thanks for the coffee & enjoy the bread! :)

  6. […] chip brownies. But my favorite get-ready-for-fall recipe is by our very own Gina Miller. I LOVE her pumpkin bread and it’s my go-to recipe when I want to make breakfast for the kids or as a homemade […]

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