Tags
Desserts, Fall Baking, Fall Desserts, Pumpkin Bread, Pumpkin Spice Bread, Quick Bread, Sweet Bread
It’s the middle of summer, and I’m in the mood to make some pumpkin bread. Crazy, I know, but I my family welcomes this yummy bread any day. It’s one of our favorites, and a favorite of my church family and friends. I have already posted a pumpkin bread recipe here which has cranberries and a cream cheese/marshmallow creme frosting which I save for Fall and Christmas when cranberries are in season. It’s nice to have two versions, because with this one I can make any time of year. It’s so moist and full of spices like cinnamon, cloves and nutmeg.
This recipe is made in 2 bowls, one for the wet ingredients and one for the dry. First, combine the sugar, oil and eggs. Then add the pumpkin, like so:
In a separate bowl, combine all the dry ingredients and the spices. Just pile them on and stir.
At this point, you have 2 bowls, the wet and the dry. Now you want to add the dry to the wet alternately with the 1/2 cup water. You end up with a big bowl of pumpin mixture.
When it’s all mixed, pour into your greased pans. I divided mine into 3 pans (2 smaller and 1 larger because that’s what I have on hand, and I can easily share a loaf. The recipe below is the original recipe. I’ve made no changes. Having 3 loaves just works for me.
The house smells incredible now with all those spices!
Pumpkin bread, any time of the year…no waiting until the Fall Season!
Pumpkin Spice Bread
Source: Taste of Home Holiday Recipe Card Collection 1998, submitted byDelora Lucas, West Virginia
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (16 oz) solid-pack pumpkin
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 cup water
DIRECTIONS: In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternatively with water. Pour into 2 greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves.
Hi Casa (Renee),
This looks yummy! Do you have a recipe (easy) for plums like a crisp or cobbler, etc? We have a plum tree. Let me know if you want some and how to get them to you??
Sue