GET FREE SHIPPING IN THE U.S. ON ALL ORDERS OVER $50

RECENT BLOG POSTS

Easy Pumpkin Bread

BIG NEWS!


Our fresh new version of the Living Well Planner® is almost here—preorder now to take advantage of our lowest price of the year, plus get 2 amazing bonuses with your purchase!

Reserve yours HERE

 

Easy Pumpkin Bread | Homemade Pumpkin Bread | Breakfast Meal | Food Made Simple | Holiday Treats

This is a guest post from Sammi of Grounded & Surrounded

I love to bake family recipes. There is something special about pulling out an old tattered recipe card or discolored piece of paper and reading the tender hand writing. Every year as the weather cools and the leaves begin to turn, I page through my recipe binder to find this tested and true list of ingredients.

Passed down from my grandmother, there is no other recipe my mother made more when I was a kid than this fall bread. She loved baking it for not only us, but our neighbors. I am so thankful to learn from her generous heart because each year my own neighbors are now the happy recipients of this recipe!

DIG DEEPER


Download this great cheat sheet to help you master the art of Weekend Prep. Get a jump start on your week by prepping on the weekend! Your family’s breakfasts, lunches, and dinners will be a breeze all week.

The ingredients combine to bless at least 7 people with cute little loaves or you may choose to bake 2 larger loaves to slice up and enjoy for breakfast that week. This base recipe is also incredible with the addition of chocolate chips, dried cranberries, or a crumb topping (see recipe note at bottom of post).

I encourage you to bake this sweet bread with your family each year. The memories of baking this bread with my mom are so precious to me. Plus, the simplicity of this recipe lends well to little hands helping or even big hands for that matter. Before you know it, this recipe will become a part of your family traditions too!

These are all the ingredients you need for this great pumpkin bread: baking soda, cinnamon, nutmeg, pumpkin, flour, salt, coconut oil, sugar and eggs.

Here is what you need:

3 1/3 cups flour
2 cups sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp baking soda
1 tsp salt
15 oz can or 2 cups pumpkin puree (not pumpkin pie filling)
4 eggs
1 cup oil
2/3 cup water
 

Use some nonstick spray to coat your loaf pans for your pumpkin bread.

Step 1: Preheat oven to 350F. Generously grease 7- small (6″x3″) loaf pans or 2 large (9″x6″) loaf pans with nonstick cooking spray.

Measure out and mix together all the dry ingredients, then use a whisk to combine.

Step 2: In a large bowl, combine the dry ingredients – flour, sugar, cinnamon, nutmeg, baking soda, and salt. Set aside.

Combine the pumpkin and eggs in a bowl and mix the wet ingredients together.

Step 3: In a medium sized bowl, add all the wet ingredients- pumpkin, eggs, oil, and water. Whisk together until combined.

Stir the patter together until it's relatively smooth and free of big lumps.

Step 4: Pour wet ingredients into the dry ingredients and gently mix until all ingredients are combined into a smooth batter.

Pour the pumpkin batter into your loaf pans.

Step 5: Pour batter into greased pans. Bake smaller loaves for 40 minutes and larger loaves for about 1 hour or until toothpick inserted comes out clean. Allow the loaves to cool on a wire rack before removing from the pans and storing or freezing. I wrap the cooled loaves in saran wrap and place in a Ziploc bag to store in the fridge or freezer.

Once your pumpkin bread is done baking allow it to cool before cutting.

Recipe Notes: My mom lines the bottom of her loaf pans with parchment paper after she greases the pan, but I have never had a problem with the baked bread sticking to the bottom. Another pan variation is to bake 1 large loaf and two smaller ones using this recipe. Feel free to also use whatever oil you prefer, I use coconut. Also here is the recipe for the crumb topping if you would like to give it a try:

1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
4 Tbsp butter, cold and cut into pieces
In a small bowl add all ingredients. Using a pastry cutter, back of a fork, or your hands mix all ingredients together until a crumbly mixture forms. Evenly distribute over each pan of batter.

 

EASY PUMPKIN BREAD

This simple Pumpkin Bread is a treasured family recipe that makes an appearance when the leaves start falling each year. It is the perfect bread to share with your neighbors or freeze to enjoy in the months to come.
Course Snack
Cuisine American
Keyword Easy Pumpkin Bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 20 slices

Ingredients

  • 3 1/3 cups flour
  • 2 cups sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tsp baking soda
  • 1 tsp salt
  • 15 oz can (or 2 cups pumpkin puree) not pumpkin pie filling
  • 4 eggs
  • 1 cup oil
  • 2/3 cup water

Instructions

  1. Preheat oven to 350F. Generously grease 7- small (6″x3″) loaf pans or 2 large (9″x6″) loaf pans with nonstick cooking spray.
  2. In a large bowl, combine the dry ingredients – flour, sugar, cinnamon, nutmeg, baking soda, and salt. Set aside.
  3. In a medium sized bowl, add all the wet ingredients- pumpkin, eggs, oil, and water. Whisk together until combined.
  4. Pour wet ingredients into the dry ingredients and gently mix until all ingredients are combined into a smooth batter.
  5. Pour batter into greased pans. Bake smaller loaves for 40 minutes and larger loaves for about 1 hour or until toothpick inserted comes out clean. Allow the loaves to cool on a wire rack before removing from the pans and storing or freezing. I wrap the cooled loaves in saran wrap and place in a Ziploc bag to store in the fridge or freezer.

Recipe Notes

Preparation time: 5-7 minutes. Cooking time: 40-60 minutes, depending on pan size. Number of servings (yield): 20.

Blogger Sammi Ricke of Grounded and Surrounded Sammi Ricke likes to keep things simple, delicious, and nutritious in her kitchen. She enjoys the challenge of finding unique ways to incorporate “just one more whole food” into every meal while leaving just enough room for life’s essentials: chocolate and peanut butter. If you are looking for “healthified” versions of your family’s favorite meals be sure to visit Sammi’s Grounded & Surrounded Blog. You can also find her on Pinterest, Instagram, and Facebook.

Easy Pumpkin Bread: A Quick, Delicious and Budget-Friendly recipe.

 

19 Comments

  1. October 13 at 09:05PM

    This looks so delicious and pretty easy to make. I like how you gave the step by step pictures too.

    Thank you for the recipe I am going to try this!

    • October 14 at 01:34PM

      Addi, I hope you enjoy this sweet fall treat as much as I do! Thanks for your kind words and stop back to let us know what you think after baking 🙂

  2. October 14 at 10:37AM

    Looks delicious thanks for sharing recipe!

    • October 14 at 10:27PM

      I am so excited to have finally shared this treasured family recipe with you. Enjoy a slice…or two, Meadows. 🙂

  3. October 14 at 08:33PM

    Yummy!! I cannot wait to try this for tomorrow. My husband loves pumpkin bread. Thank you for sharing!

    • October 14 at 10:29PM

      Oh Joyce, you will have to let all of us know what you and your husband think about this amazing fall bread! I can almost bet that if your husband already likes pumpkin bread this will LOVE this one 🙂 Enjoy!

  4. A Hanson
    October 16 at 02:50PM

    You had “1 tsp salt” on the recipe twice… are we supposed to use 1 or 2 tsp of salt?

    • October 17 at 10:53PM

      Good catch, we’ll get that fixed! Thank you! Just add 1 tsp salt, not two. Enjoy!

  5. October 17 at 01:56PM

    This looks delicious! I love pumpkin bread. I think I’ll have to make this recipe twice… once for our family and another to give friends. Thanks for sharing, Sammi! 🙂

    • October 17 at 10:54PM

      That is a wonderful idea, Laura! You will definitely want to have your own bread ready and waiting for you in the freezer all fall and winter. 🙂 Blessings to you!

  6. October 21 at 07:03PM

    I’m going to make this right now, and I’m going to substitute gluten free flours. I’ll keep you posted. YUMMO!

    • October 24 at 10:02PM

      Awesome, Sarah! I can’t wait to hear the results 🙂

  7. Suzie
    October 26 at 10:22PM

    When using coconut oil do you measure it in the solid state or melt it and use the liquid measurement to get your 1cup?
    Thanks!

    • October 29 at 06:14PM

      Goodness, I should have clarified that. Measure the coconut oil in liquid form. Thanks for asking 🙂 I hope you enjoy this recipe, Suzie!

  8. October 27 at 08:30AM

    I use the same pumpkin bread recipe from my Mom. I’ll have to try substituting coconut oil.

    • October 29 at 06:15PM

      No way! The same recipe? How neat! You’ll have to give the coconut oil a shot and see what you think 🙂 Thanks for stopping by, Debbie!

  9. Heather
    January 7 at 11:01AM

    I made this delicious bread for my neighbors as gifts for Thanksgiving and Christmas. Thank you for sharing your wonderful recipe. It was a huge hit, so big that the teenage boys across the street helped with my outside Christmas lights in exchange for more pumpkin bread.

Leave a Comment

COMMENT