If you love pumpkin, you will love this recipe; it’s a Fall favorite and goes great with just about any dish. It’s delicious with butter and a hot cup of coffee!
❤️WHY WE LOVE THIS RECIPE
We love this recipe because we love pumpkin and this is a quick bread recipe. Perfect to make as a gift during the holiday season and great addition to any Fall gathering. Once the weather starts to change this bread is one that we love to make.
This bread isn’t overly sweet, which is one of the reasons why we love it. It has a pumpkin flavor but it isn’t overwhelming. This is why we think it’s delicious with butter, it’s a perfect addition.
All Purpose Flour – This recipe only uses 2 cups of flour.
Spices – Many spices that you find in a pumpkin bread, cinnamon, nutmeg, and cloves.
White Sugar – Can’t forget the sugar!
Pumpkin – 100% pure pumpkin, we use the canned version. DO NOT buy the pumpkin MIX they are not the same.
Eggs – This recipe calls for 2 eggs.
Cooking Oil – We use olive oil.
Pecans – these are optional.
I’m not sure of certain swaps in this bread, but I always get asked if they can substitute sweet potato for pumpkin. I see no reason why you couldn’t but I haven’t made it that way. You can always adjust the spices to your liking.
🍽️HOW TO MAKE
This pumpkin bread is easy to make since you are really just combining all the ingredients. It’s super simple and not yeast bread so saves a lot of time.
Preheat oven to 350 degrees and spray 9X5 loaf pan with cooking spray. Mix pumpkin, oil, sugar and eggs. Combine the rest of the ingredients and stir into the pumpkin mixture until well blended.
Combine the rest of the ingredients and stir into the pumpkin mixture until well blended.
Bake for 45 minutes or until it test done. Let sit for 10 minutes in the pan and remove.
Be sure you get the 100% pumpkin and not the pumpkin pie mix. There is a difference and it’s easy to grab the wrong can. Be sure and test this bread for doneness so you don’t over bake it.
We only put the pecans on the top of the bread, but you can easily add some to the bread. I also think a powdered glaze would be delicious too. You could also add chocolate chips, craisins or nuts to this bread if you wanted to switch things up.
SERVE THIS WITH
❓FREQUENTLY ASKED QUESTIONS
I’ve never made it that way but see no reason why you couldn’t.
This bread has more of a dense texture.
STORING AND REHEATING
I slice this and keep it in an airtight cotainer. I like to heat it up for about 10 seconds in the microwave and serve with butter.
💕MORE POPULAR RECIPES TO ENJOY
This recipe makes 8 servings and you could easily double it or triple this bread. Great gift to make for the holidays and you can make multiple loaves.
This is a great recipe and one you’ll make over and over again.
- 2 eggs
- 1 cups real pumpkin i use canned
- 1/2 cup cooking oil I use Olive
- 1 1/3 cups white sugar
- 2 cups all-purpose flour
- 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoons ground cloves
- 1/2 cup of pecans, chopped optional
Preheat oven to 350 degrees.
Spray a 9×5 loaf pan with cooking spray. Mix pumpkin, oil, sugar and eggs. Combine rest of ingredients and stir into pumpkin mixture until well blended.
Top loaf with pecans or you can fold them into mixture. (optional)
Bake 45 minutes to 1 hour. Let sit 10 minutes and remove from pan.
Top of loaf should spring back when pressed. Can add nuts, raisins or mini chocolate chips.
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