Sometimes I think I bake pumpkin recipes just so my house smells so ridiculously good for days. Doesn’t hurt that I pretty much love pumpkin everything! Tis’ the season for pumpkin, and this scrumptious recipe does not disappoint.
I like to use these loaf pans when I bake this recipe {and pretty much when I bake all of my sweet breads!} and then wrap them up and gift them to neighbors. It makes 2 loaves or 1 loaf and a batch of 12 muffins, so plenty to sample and give away too. Everyone wins!
The Best Pumpkin Bread Recipe
Ingredients
1 {15 ounce) can pumpkin puree { I use my Pumpkin Puree Recipe}
4 eggs
1 cup vegetable oil
2/3 cup water
1 tablespoon maple syrup
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
Instructions
Preheat oven to 350 F. Grease 2 loaf pans {or a loaf pan and 12 muffin cups} and set aside.
In a large mixing bowl, combine pumpkin puree, eggs, oil, water, syrup and sugar. In a separate bowl, whisk all remaining ingredients together. Fold the dry ingredients into the wet ingredients just until blended. Pour into the prepared pans.
Bake for 50 minutes or until toothpick inserted in middle comes out clean. Let rest for a few minutes before slicing and gobbling up.
Carla says
What have you lined your pans with in the picture?
Mavis Butterfield says
Natural parchment paper.
Marilyn says
I have made this for years but use molasses instead of maple syrup. It is a family favorite with all cousins and kids. My one kid just woke up to it when his daughter decided she loved one I brought over this summer. They had to have the recipe but freeked at the amount of sugar in it. I don’t know how you could make it without as much sugar. The goodness of fiber should outweigh the downside of sugar in it.
Lana says
I have made this multiple times with 2 cups of sugar. It is plenty sweet and I feel better about eating it.
Elise says
My 11 YO LOVES making the Trader Joe’s pumpkin bread from a box. Maybe I can convert her to this 🙂 We ‘re not growing pumpkins, but maybe I can score some somewhere 🙂
Julie P says
I made this today, it turned out perfect, thanks for the recipe
Mavis Butterfield says
I’m glad you liked it Julie P.
Elise in the SF Bay Area says
I’m going to tell the long version of this story, so get comfortable. If you have to pee, go ahead. I’ll wait.
All set? As you might have noticed, I commented 54 weeks ago that my 11(now 12) YO daughter loved to make TJs boxed pumpkin bread, and we were going to try this one. I did manage to find a cooking pumpkin at the grocery store, and she LOVED your pumpkin bread!!! And I LOVED making it.
Fast-forward 2 weeks (superfast – WHOOSH). My elderly dad went into the hospital and ended up with an operable cancer diagnosis – a blood-based cancer (like a lymphoma or something like that – I never found out because it really didn’t turn out to be relevant) had grown a big tumor on his spine. He was healthy and strong for his age (88, almost 89), so they did the surgery, but his recovery didn’t follow the projected path. He ended up in bed too long, lost his muscle tone, and then ended up too weak (not just muscles, but his whole system) for chemo.
During the month he was in and out of the hospital and the live-in rehab facility we had a LOT of family coming from all over the country to visit with Dad. During that time I made about 3-4 batches of the pumpkin bread in muffins for my mom to have on hand for this “company” who inevitably staid at her house while she was too busy driving back and forth, to cook anything (some did cook and drive for her, which was a blessing, but some were just obtuse). Everybody RAVED about them, and my mom really appreciated the hospitality it allowed her to offer. (Dad came home to hospice care the week before Thanksgiving. We had 4 months of constant visitors and sharing of wonderful and amazing memories with him until the end of February when he did give in to his body.)
Fast forward to now – I’ve had banana bread or pumpkin bread on hand just about every day, as the 12 YO takes it for a “second breakfast” between her 1st and second classes every school day. Not to mention snacks at home (for her and the rest of us too). I usually nuts to both – pumpkin seeds got the thumbs down from her though. This week she asked for a pumpkin cake for her at-home birthday cake! This kid has a bike, rides to and from middle school through our typical suburban town every day (past a doughnut shop and other store of all sorts selling all sorts of junk food), and she wanted a PUMPKIN BREAD “cake” with cream cheese frosting!!!
Usually I make just one loaf, half of this recipe, but when I’m opening a can of pumpkin, I’ll call my mom and ask her if she’d like some too (so easy to make the whole recipe if people will actually EAT it within a week!) Today she was glad to “place an order” for some pumpkin pecan muffins that I’ve just taken out of the oven and will drop off for her tomorrow 🙂
Your pumpkin bread recipe has become part of our family culture, and I just wanted you to know. <3
Mavis Butterfield says
I love it!!!