Pumpkin bread is a autumn staple on our house; it always makes the house smell like fall. I didn't get into pumpkin bread until I became an adult, although this recipe modified from the Betty Crocker Cook Book I was given when I was 12. The only time we had anything pumpkin when I was growing up was pumpkin pie at Thanksgiving and I hated it. I am sure that is why it took me so long to try anything else that was pumpkin. Boy, was I missing out! I love just about anything else pumpkin that is not pie. This is my go to recipe for pumpkin bread.
Pumpkin Bread
Preheat oven to 350ºF. Line and spray the bottom of two 9x5x3 inch loaf pans with parchment and cooking spray.
In a large mixing bowl, whisk together dry ingredients:
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Set aside.
In a medium mixing bowl, whisk together wet ingredients:
2/3 cup butter, melted and cooled
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 can (16 ounces) pumpkin*
2/3 cup water
2 teaspoons vanilla
Optional: 1/3 cup chocolate chips or raisins and 1/3 cup nuts (walnuts or pecans) can be added.
Add wet ingredients to dry ingredients and stir with a wooden spoon or spatula until well combined, but being careful not to over mix.
Pour into into pans. Bake 45-60 minutes or until a wooden skewer or toothpick inserted into the center comes out clean.
*Note: I use Trader Joes Organic Pumpkin, which I believe is more liquid than solid packed pumpkin. I would think either would work.
Enjoy!
