October 16, 2015

Pumpkin Bread

Pumpkin Bread Recipe
With my love for Fall comes my love for all things pumpkin. There's really nothing better than the smell of pumpkin-anything baking in the oven, along with the burning of a pumpkin candle. While we've been experiencing anything but Fall here in LA (it's gotten up to 90+ degrees...in October!), the mood struck me to bake up some pumpkin bread. I know Trader Joes has an amazing boxed version, but I decided to channel my inner (wannabe) Martha Stewart and make it from scratch. I must say, it turned out amazing! Perfectly moist with just the right amount of pumpkin flavor, this recipe is a must-try!


  • 1 (15oz) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

  • Preheat oven to 350 degrees. Grease and flour two 6x10 inch pans (NOTE: the original recipe called for three 7x3 inch pans, but this is what I used)
  • In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  • Stir the dry ingredients into the pumpkin mixture until blended.
  • Pour into pans.
  • Bake for about 1 hour. Make sure toothpick inserted in center comes out clean.
Pumpkin Bread Recipe
Pumpkin Bread Recipe
Pumpkin Bread Recipe
Pumpkin Bread Recipe
Pumpkin Bread Recipe
Pumpkin Bread Recipe

Original recipe found here



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