Pumpkin Bread
Pumpkin is everywhere! And since today happens to be my birthday (another year older! WISER! ) I thought I would share a Pumpkin Bread recipe I made recently. If you haven’t already learned pumpkin is one my favs! Prove it you say? Well when I was younger my Mom let us pick out a birthday dinner meal she would cook us, along with whatever cake we wanted. I ALWAYS picked pumpkin pie. Hands down it was my favorite “cake” out there!
Not only is it part of my birthday celebration, in my pantry, mixer and oven..it’s everywhere on Pinterest–as a beer cooler (great idea, right?)
or even as a flower pot.
It’s also on a lot of doorsteps and used as decoration around people’s houses (as in yesterday’s post which had these chalk painted pumpkins) that I found on the website Perfectly Imperfect. Love!
Pumpkins are great to look at and decorate with (especially when they are colorful like these).….but I am more of a fan of them for cooking! Yum.
I love pumpkin spice lattes, pumpkin cookies, roasted pumpkin seeds and, of course, pumpkin bread. Really, the list goes on and on. Starbucks has pumpkin bread that I love and has inspired me to make my own each year. It is easy and a great thing to bring to a party, thanksgiving or just eat at your leisure.
Yum!
This Pumpkin Bread recipe is an easy one that’s great for breakfast or even dessert, so get baking!
Adapted slightly from Simple Recipes
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PinDescription
Delicious, soft pumpkin bread is perfect for a cool fall day with a great glass of milk or coffee.
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 teaspoon of salt
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 1/2 cup olive oil
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
Instructions
- Preheat oven to 350°F and sift together the flour, sugar, salt and baking soda.
- Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients and mix.
- Butter a 9x5x3 inch loaf pan and pour mixture in. Bake 50 minutes or until a thin skewer poked in the very center of the loaf comes out clean. Turn pan over and remove bread and let cool on a rack.
Leah says
October 4, 2012 at 7:47 amAwww, happy birthday Julia! I figured out how to add A Cedar Spoon to my WP reader (Yay!).
A Cedar Spoon says
October 4, 2012 at 8:40 amThanks!! 🙂 Yeah, glad you figured it out. Have a good day.
Tristan says
October 20, 2012 at 2:10 pmI can’t wait to try this pumpkin bread recipe out. Glad I found your site.
A Cedar Spoon says
October 20, 2012 at 2:11 pmThanks for stopping by. I hope the bread turns out great for you. Let me know how it goes.
Julia
Amy says
August 20, 2013 at 7:58 amHello Julia,
I just came across your website this morning and I’m looking forward to making some of your recipes later today!
I’m just wondering, in the Pumpkin Bread recipe, 1 cup of sugar is listed twice. Is this a typo?
Also, I’d like to make this recipe for my 2 year old and 10 month old and am thinking of substituting apple sauce for some, or all, of the sugar. Have you tried this?
Thanks for your insight!
Julia says
August 20, 2013 at 1:29 pmThanks!
Kim says
October 12, 2013 at 1:59 pmHi Julia,
I saw this recipe and the picture – it looked so good that I baked it this morning. So glad I did. Just the right touch of sweetness and moistness. Such an awesome pumpkin bread. Thank you for the recipe. My house smell so good too!
Julia says
October 12, 2013 at 2:15 pmSo glad you liked it Kim!! I love the smell of pumpkin in my house. Have a great day!
Gregor says
February 21, 2015 at 4:22 amWow! This bread is amazing. I should have made it long before now. Served it with ham and beans today and everyone loved it. I used 2T of melted butter in the batter and put 2T on top. Didn’t have any trouble with it running over. Also used a bit less sugar. My loaf was done in about 40 minutes. Can’t wait to make it again!
Julia says
February 21, 2015 at 6:51 amGlad you like it! Thanks for the feedback! 🙂