It's not fall until I have a slice of my mom's pumpkin bread. It's a tried and true recipe she's been making since I was a little girl.
Every loaf is always full of warm autumn spices, beautifully dense and packed full of pumpkin flavor.
You guys know I'm picky about pumpkin spice, but I LOVE this pumpkin bread! It's the perfect breakfast treat on the morning of Halloweenie Roast before we go into the final prep frenzy.
It's also ridiculously simple to make.
So if you're missing our favorite season of the year, grab some canned pumpkin and these pantry staples to whip up your own batch of pumpkin bread.
I always find it annoying when I have to scroll ALL the way to the bottom of a blog post for a recipe, so here it is right at the top!
The recipe box also has an awesome feature where you can quickly double, triple or quadruple the recipe with zero math. (A win in my book - math and me...we don't get along.)
Keep reading for my step-by-step pictorial instructions.
Mom's Pumpkin Bread
Ingredients
- 1 1/2 cup sugar
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 1 2/3 cup flour
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 cup pumpkin (canned)
- 2 egg
Instructions
- Mix wet ingredients together.
- Add dry ingredients to wet ingredients and mix well.
- Pour into greased and floured loaf pan.
- Bake at 350 degrees for 1 ½ hours.
- Allow bread to cool for 10 minutes, then flip out of pan. Cool for one hour out of pan.
Notes
- Double the recipe to use full can of standard pumpkin.
- Freezes well! Allow to cool for at least one hour before packaging. Bread is best stored in freezer wrapped in aluminum foil and sealed in a gallon-size zip-top bag.
- Keeps for one week after baking or for up to six months in the freezer. (I store mine in the fridge because Houston is too humid for counter storage and have been able to keep it for up to two weeks.)
How to make Mom's Pumpkin Bread:
Gather up your wet ingredients - we're going to mix these first.
Add your water, oil, eggs and pumpkin to a bowl.
Mix! You don't have to use a mixer...I just like any excuse to bust mine out.
Next gather your dry ingredients. (Including flour and sugar - mine were in large, boring containers so I didn't include them in my photo.)
Mmm...it smells like fall!
Mix together and then you're ready to add the dry ingredients to your wet ingredients.
You could also add the spices, salt, sugar and flour directly to your mixer. I just decided to be fancy.
Mix until combined.
Look at all that gorgeous pumpkin deliciousness.
Now grab your loaf pan.
And grease it. I used a little butter-flavored Crisco in stick form because it's what I had on hand.
At this point, you can also add flour to avoid sticking. I may have misjudged how much flour I had left for this recipe (just barely enough!), so I only greased the pan and, as you'll see, everything still turned out perfectly.
Pour your pumpkin mixture into the pan.
Mmm...
Even out the batter so the top is nice and smooth, then pop it into your 350 degree oven for 90 minutes.
And when it comes out...it should look something like this! I used a knife right after mine came out of the oven to loosen the sides and prevent sticking.
Give it about 10 minutes, then pop the bread out of the pan to cool on a rack.
It came out perfectly!
And smelled SO good I may have cut off the end, slathered it in butter (my fave way to eat it) and devoured it before I finished taking my photos. Whoops!
And there you have it - Mom's Pumpkin Bread!
What's your favorite pumpkin recipe?
I'll have more to share soon, but for now...I think I'll be cleaning all the stockpiled cans of pumpkin out of my pantry using this recipe.
P.S. You can find more pumpkin recipes to love over on my Pinterest board!
