This is our best pumpkin bread recipe!
No frills here in this old-fashioned pumpkin bread recipejust the baking essentials, spices you expect, and pumpkin.
We’re also including a variation for raisin nut pumpkin bread.
Credit:Jacob Fox. Food Styling: Annie Probst
Thispumpkin recipeis sure to be a crowd pleaser!
How to Make Pumpkin Bread
There’s just two steps to making homemade pumpkin bread.
This quick bread recipe is very easy to master!
Credit:Jacob Fox. Food Styling: Annie Probst
Try making pumpkin nut bread by tossing in 1/2 cup of toasted walnuts or pecans into the batter.
For more of our best pumpkin bread ideas, ry one of our creativepumpkin bread recipes.
First, don’t overmix your batter.
Credit:Jacob Fox
If you mix it too much, the finished bread may turn out dense and tough.
Stir in the pumpkin bread ingredients until just combined.
We recommend cooling the bread completely, wrapping it tightly with plastic wrap, and storing overnight before slicing.
Credit:Jacob Fox. Food Styling: Annie Probst
This helps ensure it cuts evenly and stays moist.
Freeze for up to 6 months.
Thaw the unsliced loaf in the refrigerator overnight.
In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed.
Add eggs and beat well; set aside.
Jacob Fox
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg.
Spoon batter into prepared pans.
Cool in pans on wire racks for 10 minutes.
Cool completely on wire racks.
Wrap and store overnight before slicing.
Makes 2 loaves (32 servings).
Nutrition Facts per serving: 220 cal., 10 g total fat (1 g sat.
2,000 calories a day is used for general nutrition advice.
