Pumpkins are synonymous with fall. The falling leaves, the crisp air and porches lined with gourds and mums. Fall, for many, is all about the comfort food that leaves you feeling warmed from the inside out. For me, one of my favorite fall foods is pumpkin bread. Yes, you can have it all year round but there’s something about the smell of pumpkin, nutmeg and cinnamon that drifts through the house…
Seeing that it’s the beginning of fall, I felt that pumpkin bread would be a great start to the comfort food season. This quick bread recipe is my grandmothers, so generations in my family know just how good it really is. It’s time for you to give it a try. There’s nothing extraordinary about this recipe, it’s simple to make a delicious to eat.
This recipe actually makes enough for two loaf pans, but I decided to make one loaf of bread and four mini bundt pans. Feel free to make it in a large bundt pan or whatever baking vessel you have available. Just keep in mind that the cook time may vary depending on your pan.
In our family, we prefer to serve a slice of pumpkin bread with a touch of cream cheese slathered on top.
Pumpkin Bread – makes 2 loaf pans
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 15oz can pumpkin
- 1 tsp baking powder
- 2 tsp baking soda
- 3 ½ cups flour
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- 2/3 cup milk
- 1 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease 2 loaf pans with cooking spray.
In a bowl, combine the baking powder, soda, flour, cinnamon and nutmeg. Set aside.
In a mixer, beat the eggs until light in color. Add the sugar and mix until combined. With the mixer on low, slowly drizzle in the oil until fully incorporated. Next, add the canned pumpkin. Again with the mixer on low, slowly alternate the dry ingredients with the milk. Lastly, gently fold in the chopped walnuts until mixed through. Pour the batter into the prepared loaf pans.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, and then move to a baking rack to cool completely.
This pumpkin bread will last wrapped in plastic for up to a week. Bread can also be placed in a freezer bag and frozen until ready to eat.