As the leaves start to change and the air turns crisp, there’s nothing quite like the smell of Pumpkin Bread wafting from the kitchen. This simple yet delightful bread is a staple in many homes during the fall season. Its origins are rooted deeply in American culinary tradition, with its key ingredient, pumpkin, being native to North America. The use of pumpkin in baking dates back to the early colonial times when settlers would scoop out the pumpkin, fill it with milk, spices, and honey, then bake it in hot ashes. This Pumpkin Bread recipe is a modern-day tribute to that age-old preparation. Baked to a golden brown, it’s a stunning addition to any fall meal, and the warming spices of cinnamon, cloves, and nutmeg make each bite a celebration of the season. Plus, with the inclusion of canned pumpkin in the recipe, you can enjoy this delicious bread even when fresh pumpkins aren’t in season. This bread is simple to prepare, requiring basic ingredients and minimal effort. Despite its simplicity, the result is a moist, flavorful bread that is sure to impress. Whether you’re a seasoned baker or a beginner, this recipe is very forgiving and a great way to dive into fall baking.
Ingredients
- 2 c. canned pumpkin
- 1 c. salad oil
- 3 c. sugar
- 3 1/4 c. flour
- 4 eggs, beaten
- 2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. nutmeg
Baking Instructions
- Mix all ingredients together in a large bowl.
- Pour into 2 greased loaf pans.
- Bake at 350° for at least 1 1/4 hours.
- Makes 2 loaves.
Calorie: 0
Total cooking time:
Difficulty level:
