The cooler days of fall make me want to stay in the kitchen and bake. And one of the things that I love to bake during the fall is Pumpkin Bread! My kids love it, and it makes the house smell amazing…pumpkin, cinnamon, vanilla, all of these ingredients come together and just smell like FALL! This bread is moist and cake-y and is just yummy! It’s funny, because even when my kids were quite small they really loved this bread-one of the things we always joke about when I make it is how Mae was so overprotective of her food as a toddler, and once, when I made this bread her brothers teased her because she was eating it so slowly…they were threatening to take it away and eat it if she didn’t hurry up and eat it, so she grabs her bread, looks at them and says, “Get yo’ OWN punkin bread!!” It was hilarious!
PUMPKIN BREAD (original recipe here)
- 1 can (15 ounces) pumpkin (not pumpkin pie mix)
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 3 cups all-purpose or whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
- Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.