Name: Pumpkin Bread
Prep time: 35 min
Cook time: 35 min
Ingredients: 15 oz. can of 100% pure pumpkin; 4 eggs; 2 cups sugar; 1 1/2 cups oil (vegetable or canola); 3 cups flour; 1 1/2 teaspoons cinnamon, plus more for dusting pan and topping, if desired; 1/2 teaspoon allspice; 2 teaspoons baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; Ground nuts can be added, if desired

Funny how there are some flavors we tend to only bake with during certain times of the year! I love pumpkin bread, but would never make it in March or June – but once the weather starts feeling like fall, I get hungry for pumpkin bread and muffins.

This is not the recipe we used growing up, but I know it is close -because it has 1 1/2 cups of oil in it! Since I only have it a few times a year, I go for flavor and texture over the healthy aspect.

Blend pumpkin, eggs, sugar and oil together with mixer. Whisk remaining ingredients together.

Gradually add the flour to pumpkin mixture until well blended.

Pour batter into greased and floured pans. (I spray mine with non-stick cooking spray and then sprinkle a bit of cinnamon and sugar in the pans – just adds a bit of extra spice. I don’t have trouble with the bread coming out, but can’t guarantee it won’t stick with this method.)

Bake about 50-55 minutes for large loaves, 30-35 minutes for medium and 20-25 for mini loaves. Let cool in pans about 10 minutes, then finish cooling on a cooling rack. I sprinkle just a bit of cinnamon and sugar over the top. Perfect gift to wrap up and share!

Delicious served warm – or toasted with a bit of butter! Perfect fall breakfast, snack or dessert!

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Pumpkin Bread

What says "Fall is here?" more than a slice of toasted pumpkin bread with your morning coffee?

Prep Time35

Cook Time35

Course: Bread, Breakfast

Cuisine: American

Keyword: Fall, Pumpkin, Quick Bread

Author: Ann Drake, On Sutton Place Blog

Ingredients

15 oz. can of 100% pure pumpkin
4 eggs
2 cups sugar
1 1/2 cups oil (vegetable or canola)
3 cups flour
1 1/2 teaspoons cinnamon, plus more for dusting pan and topping, if desired
1/2 teaspoon allspice
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
Ground nuts can be added, if desired

Instructions

Preheat oven to 350 degrees. Grease and flour pan. (I lightly spray loaf pans with vegetable spray, then I sprinkle the pans with cinnamon and sugar to give a bit of extra spice.)
In a large bowl, blend pumpkin, eggs, sugar and oil together with mixer.
In a separate bowl, combine the rest of the ingredients and whisk together.
Gradually add the flour mixture to the pumpkin mixture until well blended.
Pour into prepared greased and floured pans.
Bake at 350 degrees:
Mini Loaves ( 2 1/2 inches by 4 inches) – 25-25 minutes
Small Loaves (3 inches by 5 1/2 inches) – 30-35 minutes
Large Loaves (9 inches by 5 inches) – 50-55 minutes
Check doneness with a toothpick, it should come out clean, with just a few crumbs.
Let cool in the baking pan for about 10 minutes, remove from pan and finish cooling on a cooling rack. I sprinkle just a little cinnamon and sugar over the top.
Delicious served warm, but I think the best way to eat pumpkin bread is toasted, with just a bit of butter. YUM!!! Enjoy!