Pumpkin Bread

Wednesday, November 7, 2018

Pumpkin bread has to be one of the easiest and most delicious recipes to make during the holidays.  With just a few simple ingredients and about an hour in the oven, you will have a house or apartment in my case, smelling of rich fall spices and a yummy pumpkin loaf to share with family and friends! 

Pumpkin Bread
{Yield: 1 loaf, 16 slices}

1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. Kosher salt
1/2 tsp. baking powder
1 tsp. pumpkin spice
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup water
pumpkin seeds (for topping)

Preheat your over to 350 degrees and grease a 9x5 inch loaf pan, set aside.  Combine the flour, sugar, baking soda, ground cinnamon, Kosher salt, baking powder, and pumpkin spice in a medium bowl.

In a separate bowl whisk together the eggs, pumpkin, oil, and water.  Add the liquid mixture into the dry ingredients and mix until just moistened, be sure to not over mix!

Pour the batter into your greased loaf pan and top with pumpkin seeds.  I picked up my pumpkin spiced pumpkin seeds at Trader Joe's and I highly suggest them!  Bake for 65 to 70 minutes or until a cake tester or toothpick comes out clean.

Allow the bread to cool in the pan for 10 minutes before removing and allowing to cool completely on a wire rack.  Store the bread in an airtight container at room temperate for 3-5 days.


Recipe adapted from Taste of Home.
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