Pumpkin Bread

As you may realize, I haven’t had enough time this fall to get in all the pumpkin baking I typically do. Right now, all I’ve done is make pumpkin snickerdoodles – they were the bomb by the way if you haven’t made them, it isn’t too late! But knowing that the unofficial end of pumpkin season is coming to an end soon, I knew I had to have one last pumpkin baking hurrah.

It was a cold evening so I was in the mood for some baking (who am I kidding .. it could’ve been 90 degrees and I’d be in the mood for baking…). I opened my refrigerator and my freezer – and I had only 1/2 stick of butter left for baking. Half of a stick! That narrowed down my baking choices. Thankfully, I remembered I had torn out a few (and pinned of course) pumpkin bread recipes that called for little-to-no butter. And that’s what I decided to make.

Oh yeah- this turned out SO good that I made it twice. TWICE. That’s four loaves! Get on it before pumpkin season ends!

pumpkin bread - i crashed the web

Pumpkin Bread 

(Recipe is slightly modified from a few recipes I had on hand)

Here’s what you need:

  • 3 1/4 c. all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 3 c. granulated sugar
  • 4 eggs
  • 1 1/2 c vegetable oil
  • 2/3 c. water

For the glaze:

  • 1 Tablespoon melted butter
  • 1 Tablespoon sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

Here’s what you do:

  1. Preheat oven to 350 degrees F.
  2. Mix together dry ingredients in a large bowl – flour, baking soda, salt, cinnamon, nutmeg, allspice, ginger and sugar. Place a well in the middle, this is where you’ll insert your wet ingredients.
  3. Mix together wet ingredients – 4 eggs, beaten, with canned pumpkin, oil and water. When mixed well, pour into the well of the dry ingredients.
  4. Mix everything together with a spatula or wooden spoon – do not overmix. Mix until all ingredients are just combined and dry ingredients are wet.
  5. Pour into to greased loaf pans – I used two 8 1/2 x 4 1/2 x 2 1/2 sized pans. Bake at 350 degrees for about 65 minutes or until toothpick inserted in the center comes out clean.
  6. Cool done loaves from the oven for about 5 minutes. While still warm, pour glaze over top and use a spatula to spread evenly if you want the top to by shiny. To make glaze, whisk together melted butter, sugar, cinnamon and nutmeg.

Variations – I made two loaves as normal. With the next batch, I added white chocolate chips (not too many- maybe about 3/4 c) to one loaf and then finely chopped pecans to the other loaf. Yum!

Some questions for you:

  • When do you think pumpkin baking/coffee/spice/etc. season ends? Is it already over for you?
  • What’s your favorite kind of quick bread? This may be a new favorite! Though my mom’s zucchini bread is still on top for year-round goodness.
  • What are you in the mood to bake these days? If you don’t bake – what dessert is on your mind?

pumpkin bread

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