This is the pumpkin bread I grew up on! Every time I make it I get totally nostalgic. I won’t bore you with the nitty gritty details of me eating it every fall throughout my childhood. But just know that it’s DIVINE and I hope you get as much enjoyment out of it as I do!
If you have any questions or feedback please reach out to me at evansmaddie70@gmail.com or on Instagram @find.yourroots
Ok, enough with the words, on to the baking!!
Perfect Pumpkin Bread
Course: UncategorizedServings
16
servingsPrep time
20
minutesCooking time
35
minutesCalories
378
kcalTh
Ingredients
3 cups sugar
1 cup oil (I like avocado oil) or butter
4 eggs
2 cups pumpkin puree
3 1/2 cups flour
3 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp nutmeg
Directions
- Beat the wet ingredients (sugar, pumpkin, oil (OR butter), and eggs)
- Sift together dry ingredients and slowly blend with a hand mixer or spoon with the wet ingredients
- Grease 2 small loaf pans and fill 2/3 full.
- Cook at 350° for 35 minutes.
**Bread is done when an inserted toothpick comes out clean** - Muffins bake ~18 minutes
Regular sized loaf bakes ~60 minutes
Notes
- Everyone’s oven is different! To err on the side of caution, check your bread 10 minutes before the timer goes off. That way you can gauge if your oven runs cooler or hotter than mine! Feel free to add more or less time depending on how done your breads/muffins are at this point.