BEST Pumpkin Bread Recipe EVER!
Okay…. Maybe I am a little too enthusiastic about the bread but let me just say, this recipe is simple and easy and my 7 year old can’t get enough of it!
We were gifted a 15th Edition Better Homes and Gardens Cookbook when my husband and I got married and its easily the most used in my house! I was looking for a good bread recipe and came across this pumpkin bread and just KNEW I had to try it asap! Since then, every single year around this time it is a staple in this household. My favorite thing to do is cut a slice, add some butter on top and pop it in the microwave in the morning, it is magical! Just imagine the perfect slice of bread with that first sip of coffee. This recipe makes two loaf pans per recipe so you can gift one if you wish! Nothing like Pumpkin Bread to set you into full Fall Mode.
**One thing to consider when making this bread, is that it needs to rest wrapped overnight before slicing! I hope you enjoy this as much as we have.
Best Ever Pumpkin Bread
Equipment
- Oven
Instructions
- Preheat the oven to 350°F. Grease the bottom and ½ inch up the sides of two 9x3x5-inch loaf pans; set aside. In an extra large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set sugar mixture aside.
- In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and ⅔ cup water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
- Bake for 55 to 60 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from Pans. Cool completely on wire rack. wrap and store overnight before slicing.
