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.
Jump to Recipe
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.
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.
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.
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
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!
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Hope you have a wonderful day, sweet friend.
Looks so yummy, Tammy! I love pumpkin anything and will definitely have to try it!
Kim, it is so good for a morning breakfast. I love it with a cup of coffee.
Delicious indeed! I love baking in the fall and I’m so ready to make pumpkin bread. Thanks for the recipe!
Thanks, Michelle. It makes your house smell great too.
This sounds amazing!
Thank you, Renae.
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!
Thank you so much, Jen for sharing. I really do appreciate it.
Tammy, your bread looks amazing!! I love all the pumpkin goodness for fall!! Thanks so much for sharing!
Kim, it’s really delicious. You will have to give it a try.
HI Tammy
Pinned!!!! I needed a good pumpkin bread recipe! Perfect!
laura in Colorado
Thank you, Laura. I really appreciate it.
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!
Thank you, Kelly. The house smells amazing when this is baking in the oven.
It looks so delicious Tammy! I think I know what I’m going to be doing this weekend now. Pinned!
Thank you, Kate. I am about to bake another loaf this morning. I cannot keep it in the house.
This looks so delicious! Can’t wait to make this recipe this fall, thanks for sharing! Pinned.
Thank you so much, AnnMarie.
Ok, I’m putting a pot of coffee on and I’ll bring it right over!! That bread looks amazing!😊
Please do, my friend.
Tammy, I’m not much of a baker but this looks so yummy. I just might give it a try for Thankgiving!
It is so easy to make, Lynn. It does take some time in the oven to bake but so worth it.
Looks like lovely pumpkin bread. Why does the recipe say pans? Is this recipe for one loaf or more? Thank you.
Donna, I used one loaf pan (9.25 x 5.25 x 2.75-inch) to make my pumpkin bread. The recipe is for one loaf using the pan size indicated. It is really delicious and moist. Hope you give it a try. Thank you for your comment.