Pumpkin bread a delicious way to head into September, October and November! It’s been the recipe of this fall season. In search for the perfect bread recipeI have made and changed this recipe 12 times in the last three weeks in attempt to make it perfect for you. I can tell you that it is my family’s new favorite bread.
After several test runs there are a few ways this recipe can take a turn for the worse, so make sure you don’t: 1. over mix, 2. use old baking soda, 3. use bad canned pumpkin (Trader Joe’s, sorry, I love your store and your products, but your canned pumpkin is not the best), 4. Bake in an oven that isn’t hot enough, 5. forget to spray your pan.
If you don’t do any of the things above your pumpkin bread is going to be amazing. It’s kid friendly, freezer friendly and a crowd pleaser!
Servings: 2 loaves
- 3 cups AP flour
- 1 teaspoon Kosher salt
- 1 teaspoon nutmeg
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon of vanilla
- 3 cups sugar
- 2/3 cup water
- 2 sticks unsalted butter melted
- 4 eggs
- 1 can pumpkin (Libby’s canned pumpkin or Farmers Market Organic Pumpkin)
- Spray two loaf pans with non-stick baking spray
- Crack the eggs into a bowl and lightly whisk them.
- Add all of the ingredients into a large mixing bowl.
- Use a rubber spatula and mix everything together well but be very careful not to over mix. (Caution: do not use a hand mixer or stand mixer)
- Pour the mixture into the two baking tins.
- Bake in 350-degree oven for 1 hour and 10 minutes, or when a toothpick can be inserted into center of the bread and when it’s removed it comes out clean.