When I think of Fall, one of the first things that comes to mind is my mom’s pumpkin bread recipe.
Growing up, the smell of pumpkin bread would fill the house in the Fall and it’s ooey-gooey goodness would fill our tummies (and hearts). Even Gordon Ramsey would come back for a second piece if he had a chance to try it.
You see, this isn’t your ordinary pumpkin bread…it’s the best you will ever have.
Fall didn’t really hit until pumpkin bread was in the oven and being wrapped up with a bow to share with friends and families over the start of the holiday season.
I promise I’m not biased, as I now dub myself a pumpkin bread conossouir, I have tried just about every style and type there is…and nothing compares.
Honestly, Momma Warren is kinda famous for this recipe, so I am surprised she even shared it with me and my sisters (kidding, but also very serious).
I have contemplated writing this recipe up for a while, as I hold it near and dear to my heart…but I thought it would be the perfect addition, and honestly, its the greatness the world of 2020 needs right now.
So, even though I am having a hard time letting it go, I am happy that it will bring greatness into your life this holiday season, and I know you will enjoy it with your friends and family just like we do.
Here’s what you will need to make the best pumpkin bread you have ever had in your entire life:
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- Canned Pumpkin (I’ve heard there’s a shortage, so stock up if you can)
- Sugar
- Baking Soda
- Baking Powder
- Eggs
- Water
- Flour
- Oil
- Salt
- Cinnamon
- Cloves
- Nutmeg
- Mixing Bowl
- Muffin tins, Loaf Pans, or a Cake Pan
- Cooking spray to coat the pans
- Hand Mixer or Stand Mixer
- Cooling Rack
Directions:
Step 1: Once you have gathered your supplies, combine all of the ingredients in a mixing bowl, except for the water.
Step 2: Add water a little at a time as you beat/mix the combined ingredients.
Step 3: Pour mix in a greased pan, bake at 325* for 1 1/2 hours. If you are baking it in muffin tins, you will want to keep an eye on them as they are typically done in around 35-40 minutes. I usually bake it in a variety of ways, but for some reason, a loaf pan always tastes better…maybe it’s just because that’s how Momma Warren does it 😉
Step 4: Once it’s done baking, move to a cooling rack where it can cool completely. This is an important step as you don’t want the loafs/muffins/cakes to be stored too warm. Once cooled, wrap in cling wrap or an airtight container, and store in the refrigerator for 7-10 days.
Ingredients and Measurements:
- 1-15oz Canned Pumpkin
- 3 Cups of Sugar
- 2 Tsp Baking Soda
- 1/2 Tsp of Baking Powder
- 4 Eggs
- 1 Cup of Water
- 3 Cups of Flour
- 1 Cup of Oil
- 1 1/2 Tsp of Salt
- 1 Tsp Cinnamon
- 1/2 Tsp Cloves
- 1 Tsp Nutmeg
For my sugar conscious & dairy and gluten free friends, swap out: coconut sugar for sugar, gluten free flour for flour (I wouldn’t use anything else or it won’t have the same consistency), and Coconut oil for Vegetable oil. I also use Ceylon Cinnamon, as it is the purest form of cinnamon.
I made a dairy and gluten free version last week with the above substitutes and it was the closest to the real thing as it could be- I was SO impressed! You can still enjoy yummy treats just like this if you have diet restrictions, don’t be afraid to try something new and be creative with it!
I hope that you enjoy this recipe just as much as my family does, and when you make it I would love to see and hear how it turns out- leave a comment below or DM/tag me on Instagram!
Need a quick treat? Try this S’mores dip that takes less than 10 minutes to make in the oven!
Need to change up your usual pie game? Try making your apple pie with a granola crust!
Happy Pumpkin Bread Season friends, I hope it brings you as much joy as it does me!
{P.S. Pumpkin bread calories don’t count}
