Recipes Etc.

Some recipes carry more than flavor, they carry memories. This pumpkin bread recipe is one of those. It is my grandmother’s tried-and-true recipe, one she baked for us every year when I was younger. Now, I make this recipe for my own family. My husband and toddler absolutely LOVE this pumpkin bread.

What do you think of when you think of fall? I think of apple picking, jumping in piles of leaves, hay rides, pumpkin carving, fall festivals, and this pumpkin bread. Now add this bread to the mix of your favorite fall traditions, too.

While this recipe calls for canned pumpkin, you can use homemade pumpkin puree in its place. Homemade pumpkin puree is usually more thin than store-bought. If using homemade pumpkin puree you might have to decrease the amount of milk you use by half.

This pumpkin bread is moist and easy to make. It is the perfect pumpkin quick bread recipe that everyone should have on hand. Whether you are attending a fall gathering, or you just crave something comforting, this recipe belongs in your recipe book.

Why you will love this recipe

• One bowl wonder – This recipe only uses one bowl, which makes cleanup quick and easy!
• Freezer friendly – This bread can be easily frozen and saved for later.
• Extremely moist – The pumpkin, butter, egg, and milk all help keep this pumpkin bread incredibly moist.

Tips and tricks

• Do not overmix the batter, this can cause the loaf to be dense.
• Use a toothpick to check if the bread is done.
• Put foil loosely on top of the bread for the last 15 minutes of baking. This prevents the top from burning while the inside finishes cooking.

Ingredients

• 2 cups pumpkin puree
• 3 cups sugar
• 4 eggs
• 2/3 cup milk
• 1 cup melted butter
• 3 and 1/2 cups flour
• 2 teaspoons baking soda
• 1 and 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

How to make pumpkin bread

• Preheat your oven to 350 degrees Fahrenheit.
• Mix sugar, eggs, and melted butter well.

• Add pumpkin and milk and mix well

• Add in the baking soda, salt, cinnamon, nutmeg, and give it a quick mix

• Add in the flour and mix until combined.
• Grease two 8×4 inch pans or line them with parchment paper. I prefer to use parchment paper because I find it easier to remove the loaves from the pans.

• Pour half of the batter into each pan.

• Bake at 350 for 60 minutes, then cover with foil and bake for an additional 15 mins or until a toothpick inserted in the middle comes out clean.
• Let the pumpkin bread cool for 10 minutes in the pan. Transfer the bread to a wire rack to cool completely. This prevents the bread from getting soggy.

How to store pumpkin bread

• Store this pumpkin bread at room temperature in an airtight container for up to 3 days.
• Store this pumpkin bread in the refrigerator in an airtight container for up to one week.
• This pumpkin bread can be frozen and stored in an airtight container for up to 2 months. I like to slice the bread and freeze the slices on a baking sheet. Then I store them in a freezer bag so I can grab a slice whenever I am craving one!

More delicious pumpkin recipes

• Pumpkin pie
• Pumpkin snickerdoodle cookies
• Pumpkin puree
• Pumpkin pancakes