Pumpkin bread is kind of a ‘duh’ thing to be making right now. I mean…………it’s time for pumpkin EVERYTHING. This year is worse than any other year. I have never seen so many ridiculous flavored pumpkin things…but that didn’t stop me from buying some “Limited Edition” Pumpkin Spice flavored “morsels” (do you HATE the word morsels too?).
Yeah – I just had to. But thankfully, I found a pumpkin bread recipe that will last for years to come. It will still be good even after these pumpkin chips get discontinued forever and ever. It will taste good in July, considering the way things are going these days Halloween stuff will probably start hitting the stores mid-summer in the years to come.
The reason this pumpkin bread recipe is great is because you use an ENTIRE can of pumpkin. Nothing is worse than opening a can of pumpkin and having half of it sitting around with you twiddling your thumbs, not knowing what to do with it. Yes – this recipe makes 3 loaves, but the bread freezes great, and ’tis the season to start pawning off all of your baked goods on family and friends.
Side note: I really like using a mini-loaf pan for these sorts of things because they are super fun. If you don’t have a mini loaf pan, use the cheap store-bought foil ones – they work WAY better than my fancy Le Creuset loaf pan (sad but true).
Until next year, pumpkin bread. I’ll definitely be revisiting this recipe. Do you have any favorite pumpkin bread recipes you would like to share? I’d love to find the ultimate recipe, and for now this one is close!
Pumpkin Bread (with pumpkin chips and walnuts!)
makes 3 (7×3 inch) loaf pans, or about 24 mini loaves
adapted from All Recipes
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup chopped, roasted walnuts (optional)
- 1 cup (or about 10 oz, aka a whole bag) of pumpkin flavored morsels (can sub white choc chips too)
1. Preheat oven to 350F. Grease and flour 3 (7×3 inch) loaf pans, or use a mini loaf pan if you have one.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add the chips and walnuts, if using. I roasted my walnuts in a skillet on low heat for a few minutes before adding, just to amp it up a little. Pour into the greased pans.
3. Bake for about 50 minutes in the oven, only about 25-30 minutes if you are using a mini loaf pan. Loaves are done when toothpick inserted in the center comes out clean. Let cool and invert bread onto a wired rack if desired.