I enjoy cooking tasty food for my family, and since the fall is upon us, it is time for pumpkin! I make this homemade pumpkin bread every 4-6 weeks as a treat for my family. It’s one of the many homemade goodies in my rotation.
If you are unsure about making homemade goodies for your family, this is a great recipe with which to start. While there are several ingredients, they come together easily.
And your kitchen smells divine while it is baking in the oven!
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Homemade Pumpkin Bread
My children eat this for snacks, for breakfast, or for dessert. It is an incredibly versatile quick bread!
If I have a Ladies’ Meeting, Homeschool Meeting, or some other type of event where I need to carry a quick dish to share, this is a favorite.
Add it to your own rotation today!
You can download a printable pdf of this recipe at the bottom of this post.
I have a detailed how-to video of this quick pumpkin bread if you would like specific instructions.
Homemade Pumpkin Bread:
3 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons salt
3/4 teaspoon nutmeg
2 teaspoons baking soda
1 Tablespoon baking powder
2 1/2 cups sugar
1 cup vegetable oil
2/3 cup water
2 cups (or one can) of pumpkin
1 cup chopped nuts (optional)
1.) Preheat oven to 350 degrees.
2.) In a medium bowl, whisk together flour, cinnamon, salt, nutmeg, baking soda, and baking powder.
3.) In a large mixing bowl, combine sugar, oil, and eggs using a mixer. Stir in water and pumpkin on low speed. Add nuts at low speed until combined.
4.) Add half of dry ingredients to the wet ingredients in the mixing bowl and mix until mostly combined. Add the rest of the dry ingredients into the mixing bowl, and mix on medium speed for 20-30 seconds. Scrape sides of mixing bowl as needed.
5.) Bake at 350 degrees for 35-40 minutes, however, check on bread at 30 minutes to make sure it is not browning to quickly. If it is, tent loosely with tinfoil for the remainder of the baking time.
6.) Bread is finished cooking when it is set in the middle and slightly pulls away from the edges. Let it cool in the pans for 12-15 minutes, and then turn out onto a flat surface to finish cooling.
7.) This stores well in the refrigerator for 4-6 days; it freezes well for up to 2 months if wrapped well.
Makes 2 loaves or about 18 muffins.