Breakfast Nicole Our Blog Recipes

Perfect Pumpkin Bread

October 18, 2019
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Fall, or what I like to call pumpkin spice season, comes and goes way too quickly. Before it’s over, try out this pumpkin bread recipe I adapted from OnceUponAChef. My family absolutely loves it! It can be eaten for breakfast or as a snack. The only ingredients found in this recipe that you may not have on hand are a can of 100% pure pumpkin and pumpkin pie spice. I recommend buying them in bulk from Amazon because they have a long shelf life and that way you won’t have to run to the store every time you need them!

Perfect Pumpkin Bread

Your family will love this pumpkin bread, as it captures the taste of fall perfectly! It is extremely moist and can stay fresh in the refrigerator for up to one week!
Prep Time10 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: pumpkin, pumpkin bread
Servings: 5
Author: Nicole Miller
Cost: $5

Ingredients

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tsp pumpkin pie spice
  • 2 eggs
  • 2 cups sugar
  • 3/4 cup butter (room temperature)
  • 15oz can 100% pure pumpkin

Instructions

  • Preheat oven to 350°F and grease two 8 x 4 inch loaf pans or three 5.75 x 3 inch loaf pans.
  • Whisk together all of your dry ingredients in a medium size bowl. Set aside.
  • Mix your butter and sugar together until creamy on medium speed. Then, add your eggs to the mixture one at a time. Once all of those ingredients are well blended, add in your pumpkin puree.
  • Turn your mixer to the lowest speed setting. Slowly add the dry ingredients to the mixture until the batter is smooth.
  • Pour the batter into your prepared pans and place them in the oven.
  • Let them cook for one hour if using two 8 x 4 inch loaf pans or 40 minutes if using three 5.75 x 3 inch loaf pans. You will know your bread is thoroughly cooked if a toothpick comes out clean when passing through it.
  • Add butter and indulge! This bread tastes best right out of the oven but will stay fresh for up to one week if refrigerated.

I have made this recipe several different ways in the past. When I want it to be a little healthier, I substitute all purpose flour for whole wheat four. When I want to serve it as a dessert, I add a cup of chocolate chips. If I want it to have a little crunch, I add a handful of walnuts. You can really take this recipe and make it your own!

I hope your family enjoys this fall treat as much as mine does. If you are looking for more fall recipes, try Katie’s Pumpkin Lush Bars or Kristine’s Whole Wheat Apple Waffles. Both are delicious! Do you have any fall recipes you would like to share with us? You are more than welcome to share them with us!

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