Wednesday, November 3, 2010

Pumpkin Bread

The cooler weather finally hit Texas this week. It's cold and rainy here today and put me in the mood to make some pumpkin bread. My house smells wonderful with all the cinnamon, pumpkin, and nutmeg aromas swirling around. It feels like fall...finally. But that means that Thanksgiving is closer and my to do list is even longer, getting ready for the family to visit. I'm hoping I can freeze one loaf of bread for the family visit, wondering if it will last that long. :) The recipe makes about 2 9x5 loaves or 3 8x4 loaves.

Pumpkin Bread
adapted from My Kitchen Cafe

  • 2 1/2 c all purpose flour
  • 1 c whole wheat flour
  • 3 c granulated sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • 1 15 oz can pumpkin puree
  • 3/4 c canola or vegetable oil
  • 4 lg eggs
  • 2/3 c water
  • 1 c chocolate chips (optional)
  • 1 c chopped walnuts (optional) 
  • Preheat oven to 350.
  • Grease your pans with cooking spray.
  • Whisk together flours, sugar, baking soda, cinnamon, nutmeg, and salt.
  • Add in pumpkin, water, and oil and mix to combine.
  • Add eggs and mix well.
  • Stir in chocolate chips and/or walnuts.
  • Pour batter into prepared pans.
  • Bake for about 55-60 minutes or until a toothpick inserted in the middle comes out clean. Darker pans will bake more quickly so you could turn down the heat to 325 to prevent burning on the bottom. 
  • Let cool for 5-10 minutes in pan and then run a knife down the sides to release the bread and transfer to a wire rack to cool completely.



  1. I've actually never had pumpkin bread, I'd so love to try it

  2. Pumpkin bread is always a delicious treat.

  3. Thanks for linking your pulled pork sliders up over at Tailgating Time! Hope we'll see you again in the upcoming week :-)
    This pumpkin bread sounds totally delicious!

  4. Thanks for the comments, ladies! It was a very quick and easy bread to make and yummy to boot! Can't go wrong with that. :-)


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