Classic Pumpkin Bread (One-Bowl)
I don’t know which I love more… the flavors of fall or Christmas! Maybe my favorites are the ones I am in at the moment!
Pumpkin bread is an absolute classic when it comes to fall baking, and this recipe is super-simple that any person who thinks they cannot bake, will probably find this one they can put on repeat!
As said in the title, it is a “one-bowl.” Measuring, dumping and mixing. That’s about it. Not much prep work at all, which is really nice sometimes, right?
You can halve the recipe if you prefer. You can use mini loaf pans instead of the traditional 9″x5″ pans. Just adjust your cook times to bake less than an hour. That toothpick test is timeless. Be sure to check your breads as they near the end of their baking time so that they stay moist.
If you’re interested, the marble serving board, spoon and knife are from Inoxflatware.com. Check them out!
My recipe for Classic Pumpkin Bread was adapted from a cookbook my church created while I was in college. (If you have been raised aroud church or social potluck dinners, you probably have your fair share of church and community cookbooks!) I don’t know the true origin of the recipe, but it was pretty basic. I added more spices, vanilla, and pecans. I made it into something that I can throw together as gifts, for a snack, or just because I have an itch to bake.
Want to go a little further with your pumpkiny flavors? Check out my Pumpkin Butter that is SUPER good smeared on this bread!
Enjoy your fall!
Classic Pumpkin Bread
Equipment
- 2 loaf pans
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon fine salt, (sea salt, Himalayan, etc.)
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cardamom
- 4 large eggs, lightly beaten
- 1 cup neutral oil, (avocado, canola, vegetable, etc.)
- 1 15-ounce can pumpkin puree
- 2 teaspoons vanilla extract
- 1/2-1 cup pecans, chopped, optional
Instructions
- Preheat the oven to 350 degrees.
- Spray 2 loaf pans well with a nonstick spray such as Pam. Or, you can line your loaf pans with parchment paper.
- In a large bowl, whisk the dry ingredients together (flour through cardamom) to combine well.
- Make a deep well in the middle. Add the eggs, oil, pumpkin, and vanilla.
- Whisk all the ingredients to combine thoroughly.
- Divide the batter evenly between the two pans. Sprinkle with pecans if desired. I used 1/2 cup of pecans per loaf.
- Place the two pans in the oven and cook for approximately an hour. Check for doneness with the toothpick test at 55 minutes. Continue to cook until a few crumbs are sticking to your toothpick.
- Remove from the oven and allow the Pumpkin Bread to cool in the pans for about 20 minutes.
- Turn the bread out of the pans onto a cutting board or platter.
- Serve while still warm with Pumpkin Butter or regular butter, or allow to almost cool completely before wrapping in plastic wrap and storing until ready to use.
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