I love to bake, it makes up for the fact that I can't cook AT ALL! Of course I'm all about pumpkin spice everything, could I be any more basic?
My favorite fall baking recipe is my pumpkin bread. I love it because it's easy, freezes well and makes two loaves. I have to add that I'm lazy when I bake and instead of mixing ingredients in separate bowls like the recipe says, I throw everything in one bowl, mix it all up and it always comes out just fine! In our house we usually finish both loaves in about a week, but you can pop one in the freezer and it will be good for a couple of months.
To make this delicious bread even more festive I got this adorable Nordic Ware Pumpkin Cakelet pan. I found out through trial and error (I burned the entire first batch) that this pan bakes a lot quicker than my loaf pans. I bake my loaves for 50-60 mins and these little babies took about 25 minutes. So make sure you are watching your oven!
A loaf of pumpkin bread (or little individual pumpkins!) makes the best gift for neighbors, teachers and friends. Package in a treat bag and top off with our printable gift tags!
Printable Gift Tags (Just print, cut, punch a hole and attach ribbon or twine!)
Scroll down for the recipe or click the link below to download a printable PDF.
Melissa’s pumpkin bread
(makes 2 loaves)
4 lg eggs
2.5 cups sugar
1 cup oil (or ½ cup oil and ½ cup applesauce)
3 cups flour
2 tsp baking soda
½ tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 tsp salt
2 cups pumpkin puree (2 cups= 1 15oz can of pumpkin)
2/3 cups water
1. Preheat oven to 350 and grease and flour 2 9x5” loaf pans.
2. In a lg bowl, whisk together eggs, sugar and oil.
3. In a separate bowl, whisk together dry ingredients (flour and salt) and stir into wet mixture. Add pumpkin and water and stir until combined.
4. Divide the batter between the pans. Bake for 50-60 mins depending on your oven or until toothpick comes out clean. IF YOU ARE BAKING IN THE PUMPKIN CAKELET PAN bake for 20-25 mins and make sure you check your oven. They bake a lot faster than the loaf pans.
This bread freezes well. When cooled, cover with plastic wrap, then foil and freeze until ready to eat. Will last several weeks.