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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 minutes
Cook Time35 minutes
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!