I love sweets in all shapes and forms, but lately I’ve been partial to simple and classic baked goods. In my family, that classic favorite is pumpkin bread. I find something so satisfying about picking apart a soft, slightly warm piece of homemade pumpkin bread. It just screams autumn!
This is essentially the same Betty Crocker-inspired recipe that I use for my Pumpkin Bread Streusel Muffins – it’s easy, delicious, and pretty much impossible to go wrong with.
classic pumpkin bread (yields 8-12 slices)
- 1/2 can (7.5 ounces) canned pumpkin (not pumpkin pie mix)
- 3/4 cup + 1.5 tbsp granular sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups flour (I used 3/4 cup white and 3/4 cup whole wheat)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees. Grease a loaf pan.
- Combine pumpkin, sugar, oil, vanilla, and eggs in a large bowl.
- In a separate bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Add flour mixture to pumpkin mixture, combine.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes before removing from loaf pan.
I’m notorious for being impatient around baked goods, but thankfully the pumpkin bread didn’t entirely fall apart when I went in early for the slice.
The loaf was somewhat crispy on the outside but perfectly soft and moist inside.
Top with a smear of butter, and pair it with a cup of hot tea for the perfect fall afternoon snack.
…or you could warm up a slice and top it with vanilla ice cream. And whipped cream. And melty peanut butter. Just sayin’.
Alo giveaway winner.
THANK YOU to everyone who entered the giveaway! The lucky winner is:
Congratulations Meg! Please email me at firstname.lastname@example.org with your full name, mailing address, and shirt size.
Ta ta, sweets! xoxo G
- Do you have a tried and true favorite family recipe?