Pumpkin Bread

Tis the season for pumpkin spice everything, although, I’m not sure if many people are still “celebrating” the fall/autumn season in the month of November.

I love autumn – I’m obsessed with pumpkins and draping leaves on every shelf, cabinet, and window in our tiny home. My pumpkin spice candles are still lit, and as long as my husband isn’t home, I listen to Christmas music. I just have way too many albums to get through and enjoy in only 25 days.

Well, now that you know the environment in which I have been baking for the last few days, I will share a family recipe that I begged my mother-in-law for and others have asked me for.

Are there a lot of ingredients? Heck yah. Will you have to buy two cartons of eggs at the store just so that you can make this bread? Darn tootin. Will you accidentally eat an entire loaf by yourself because it’s just that good? Every time.

Although, in the above picture the bread might look dry, rest assured, it is not. This is a VERY moist bread. The picture was taken seconds after I pulled it from the oven. After a few hours the beautiful, raised center will start to deflate and you are left with a soft, moist, slice of pumpkin bread.

Here are some VERY important tips you do not want to miss!!!!

  1. In the can of puree seen in the picture above, it actually contains more than 2 cups of puree – so, I use it all accept for maybe 1/4 cup.
  2. In the Great Value pudding packets seen in the picture are actually 3.4 oz of product – you only need 6 oz. I end up using about 1 1/2 of the packages.
  3. This recipe will make 3 medium sized loaves. Why 3 medium size loaves? I have yet (after making this for over 2 years) to have a large loaf “come out” without being a goopy mess in the middle. Yes, I tried barely filling it, I tried different kinds of pans, I tried putting it in different angles of the oven, I tried leaving it in longer – nothing worked. SO – 3 medium sized loaves or 1 large and 3 mini loaves.
  4. I do sift my dry ingredients.
  5. I do stir together the dry ingredients before adding it to the pumpkin mixture.
  6. If you would like a denser bread, the original recipe calls for 1 1/4 cup of canola oil – I only use 1 cup and it comes out plenty moist enough for me.

This bread is perfect to give out as gifts to friends, coworkers, and neighbors. It is also scrumptious with a cup of coffee in the morning or tea in the evening (my favorite way to consume it).

I will probably always be experimenting with this recipe, but for now, what I have written above will guarantee you 3 perfect (medium) loaves that you won’t be able stop eating.

One thought on “Pumpkin Bread

  1. Sounds wonderful!! I hope you’ll make a present to me of one of those loafs because my baking days are pretty much over!! Lol!! 🥰


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