Classic Pumpkin Bread

When you think fall what recipes come to mind? I can’t help but to think of the sweet, rich and oh so delicious pumpkin bread. This classic pumpkin bread is a long standing tradition in our home. I know you’ll love it as much as we do! 

When you think of fall what recipes come to mind? When I think of the fall season, I can’t help but to think of pumpkin bread. It’s such a simple, yet delicious treat. This yummy bread has been a long standing tradition in our home. I’ve been making this classic pumpkin bread recipe for several years now and my family looks forward to it each time. 

Pumpkin bread can be as simple or as fancy as you like. This particular recipe is very versatile and can be altered to fit your taste. Chocolate chips, cranberries, and walnuts can all be easily be incorporated into to this recipe. If you like a really sweet pumpkin bread, a layer of cream cheese frosting can also be spread across the top. My little family loves a simple pumpkin bread with a little whipped cinnamon honey butter. It’s not too sweet, but has just right amount of spice. 

This recipe was originally adapted from my pumpkin muffin recipe, a similar recipe that I’ve been making for over 15 years. I’ve switched up some of the spices and added an extra egg for binding. This bread slices like a dream and holds together beautifully without being too heavy and dense. I just know you’ll love it! For the cinnamon butter, simply whisk together 2 sticks of unsalted butter (room temperature), 1/2 cup of honey, 2 tsp. cinnamon and 1 cup of confectioners sugar until smooth. Spread and enjoy! 

A single recipe will make 3 – 8”x 4” loaves. Paper loaf pans work great if you’re wanting to gift bread to friends and neighbors. This recipe usually makes 5-6 loaves in smaller sized paper loaf pans. I can always seem to find these paper pans at Homegoods but they also sell them on Amazon. You can find the pretty coffee-colored velvet ribbon supplier here. It’s one of my favorite types of ribbons to use in the fall. I love the warm and rich colors for fall and even Christmas. The colors they offer change fairly frequently. They currently have an emerald green ribbon that I just love! You can also find my free printable pumpkin tags are available here. 

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Classic Pumpkin Bread

Servings 3 8" Loaves

Ingredients

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 1/2 tsp. salt
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 tsp. allspice
• 1/2 tsp. ground cloves
• 4 lg. eggs
• 2 cups pumpkin puree
• 3/4 cup oil
• 2/3 cup water

Instructions

1. Preheat your over to 350 degrees. In a large mixing bowl, whisk together all the dry ingredients and set aside.

2. In a second mixing bowl, whisk together the eggs, pumpkin, oil and water. Slowly mix the wet ingredients in with the dry ingredients and whisk together until combined.

3. Pour batter into 3 - 8" greased loaf pans or into greased paper pans. Fill pans until just over half way.

4. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Make sure you do not over bake.

5. If baking in traditional pans, cool on a wire rack for about 10 minutes before removing from the pans. Once removed from the pans, allow to cool completely before storing. Store in a ziplock or an air-tight container on your counter.

You can store this bread right on your counter in an air-tight container for several days. It never seems to make it very long in our house before it’s gone, so we’ve never had any go bad on us.This bread does do really well in the freezer. If I put any loaves in the freezer, I like to double bag them just to be safe. It nice to have one or two tucked away for those days you don’t have time to whip something up. 

Do you make pumpkin bread each year? It’s such an easy and delicious classic. I’m so glad you could stop by today and I’m looking forward to sharing our butler’s pantry reveal this coming Tuesday with you all. To say I’m excited to share all the pretty little details would be an understatement. Until then, have a wonderful fall weekend and happy baking!