It’s officially Fall which means it is time for all things Pumpkin! In my family homemade pumpkin bread is a fall staple and a fan favorite with all of our loved ones, and the best part is that it’s much easier to make than you think!
Recipe:
🍁 1/2 Cup Oil (Vegetable or Canola)
🍁 1 1/2 Cups Sugar
🍁 2 Eggs
🍁 1 Cup 100% Pure Pumpkin (I use Libby’s)
🍁 1 2/3 Cups All-Purpose Flour
🍁 3/4 Teaspoon Salt
🍁 1 Teaspoon Baking Soda
🍁 1/4 Teaspoon Baking Powder
🍁 1 1/2 Teaspoon Cinnamon ( can add more or less to taste)
🍁 1/2 Teaspoon Cloves ( can add more or less to taste)
🍁 2 1/2 Teaspoon Pumpkin Pie Spice ( can add more or less to taste)
🍁 1/2 Cup Water
Instructions:
🍁 Preheat oven to 325°F and grease your pans. You can use 2 loaf pans, about 8 mini loaf pans, or they can also be made in a muffin tin as well! I use cooking spray to grease my pans but butter works too. Just make sure that the pans are generously greased!
🍁 In a medium bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves, and pumpkin spice. Mix until well combined and set aside.
🍁 In a large bowl mix oil, sugar until well blended. Add in eggs one at a time, and once creamy add in pumpkin and mix until it is smooth.
🍁 Slowly add the flour mixture into the pumpkin mix. Once the flower mixture is fully combined, add in the water and mix until smooth. The consistency should be similar to a cake or brownie batter. You can add more of the spices to taste.
🍁 Add your batter into the greased pans (fill to be about half full) and place them in the oven.
🍁 If you are using 2 large loaf pans – bake for about 1 hour and 20 minutes
🍁 If you are using 8 mini loaf pans – bake for about 40 minutes
Download Printable Recipe Card and Instructions!
