Delicious Pumpkin Bread

Do you enjoy baking for the holiday season? I do! Here is a delicious Pumpkin Bread recipe that your family will love.

When the weather starts to cool, I begin to crave recipes with apples and pumpkin. This easy delicious pumpkin bread is a family favorite. I make a loaf and it is gone by the next day.

Today, I’m sharing my fall home tour as part of the  hosted by my lovely friend Carol, from Blue Sky At Home.

Carol has organized some wonderful bloggers to share their early Thanksgiving ideas with you.

If you are coming over from my friends at Simply 2 Moms, welcome! I just adored their Thankful Tree for Thanksgiving. What a beautiful and special idea.

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Delicious Pumpkin Bread

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease one 9.25 x 5.25 x 2.75 inch loaf pan with use a nonstick cooking spray with flour in it, such as Baker’s Joy.

Delicious Pumpkin Bread (4)

In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and Pumpkin Spice. Whisk the mixtuuntil well combined; set aside.

In a large bowl with an electric mixer, beat the butter and sugar on medium speed until blended. Add the eggs one at a time, beating well after each addition. One of my eggs had a double yolk. I used two large eggs.

Beat on medium speed for 2-3 minutes until the mixture is very light and fluffy. Add in vanilla and pumpkin and continue to mixture until blended. Please note that the creamy mixture will look curdled or grainy. It is perfectly fine.

Begin adding in the flour mixture a little at a time. Mix on a lower speed working the flour into the batter.

With a wooden spoon or spatula, add in the walnuts and stir until they are throughout the batter.

Add the batter into the greased pans and bake for approximately 75 minutes or until a cake tester inserted into the loaf comes out clean.

Delicious Pumpkin Bread (2)

Let the pumpkin bread cool in the pan for about 10 minutes, then turn out onto a wire rack or plate to cool completely.

These can be made ahead of time for the holiday. The pumpkin bread can be frozen up to 3 months. After it has completed cooled, you can place in a freezer bag.

Tammy White Lilac Farmhouse - Delicious Pumpkin Bread Square 2

This pumpkin bread is moist and delicious. It is sure to become a family favorite. I love it in the morning with a cup of coffee.

PRINTABLE recipe

Moist and Easy Pumpkin Bread

White Lilac Farmhouse
This Moist pumpkin bread is moist and bursting with flavor.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American

Equipment

  • 1 Electric Mixer

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 3/4 cup unsalted butter, soften (1 1/2 sticks)
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can pure pumpkin (100%)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup chopped walnuts
  • non-stick baking spray with flour Baker's Joy or Pam

Instructions
 

  • Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease one 9.25 x 5.25 x 2.75 inch loaf pan with use a nonstick cooking spray with flour in it, such as Baker's Joy.
  • In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and pumpkin spice. Whisk until well combined; set aside.
  • In a large bowl with an electric mixer, beat the butter and sugar on medium speed until blended. Add the eggs one at a time, beating well after each addition. Beat on medium speed for 2-3 minutes until the mixture is very light and fluffy. Add in vanilla and pumpkin and continue to mixture until blended. Please note that the creamy mixture will look curdled or grainy. It is perfectly fine.
  • Begin adding in the flour mixture a little at a time. Mix on a lower speed working the flour into the batter.
  • With a wooden spoon or spatula, add in the walnuts and stir until they are throughout the batter.
  • Add the batter into the greased pans and bake for approximately 75 minutes or until a cake tester inserted into the loaf comes out clean.
  • Let the pumpkin bread cool in the pan for about 10 minutes, then turn out onto a wire rack or plate to cool completely.
  • These can be made ahead of time for the holiday. The pumpkin bread can be frozen up to 3 months. I usually will place in a freezer bag.

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Now pop over to my friend, Michelle at Thistle Key Lane. She is sharing Thanksgiving Centerpieces With Moss Covered Pumpkins. You will love it!

OTHER FALL IDEAS

Delicious And Simple Fall Harvest Snack Mix

6 Easy Ways To Transition Your Porch from Summer to Fall

How To Make A Wood Leaf Garland For Fall

Outdoor Fall Table Setting

Beautiful Pumpkin Makeover With Dixie Belle Paints

Easy DIY Moss Topiary

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Hope you have a wonderful day, sweet friend.

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22 Comments

  1. Yes, please! I love pumpkin-baked anything in the fall and can’t wait to try your bread. It looks so delicious! I’m going to share a link to your recipe with my readers as part of my week in rewind post on Saturday. I know they’ll love it too.

    Happy fall, Tammy!

  2. 5 stars
    Tammy this looks so delicious! My daughter was just saying that she is in the mood to do some baking. We will have to add this to our list. Pinned and happy Fall!

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