Growing up, when the air started getting cooler and we would get our sweaters out of the closet, my sisters and I knew that there was something special coming out of the oven. Mom would always decorate her front porch with pumpkins. (if she had a pinterest – she would show all of the design channels up… her fall decor is epic!) It was at that point we knew pumpkin bread was soon to follow!
Before Pumpkin Spice Lattes were a thing, this pumpkin bread captivated our taste buds for a few short weeks until they turned swiftly to all things peppermint.
What I love most about this particular pumpkin bread is that it kind of just all goes together. As I like to say when you bake anything… Mix your wet ingredients, mix your dry ingredients, and then mix together. Always a good rule of thumb.
This recipe is also in my cookbook!! I’ll be giving away 20 books when I reach 20k followers on Instagram! So if you don’t already follow me, go follow me today!
I hope you enjoy this recipe as much as I do! Let me know below if you like the recipe and tag me on social media if you make it!!Print
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Yield: 3 medium loaves 1x
Easiest Pumpkin Bread you will ever make!
- 3 1/3c flour
- 3c sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1c canola oil
- 4 eggs
- 2/3c water
- 2c canned pumpkin
- 1 tsp cinnamon
- 1 tsp nutmeg
- Sift dry ingredients
- Add oil, eggs, water, and pumpkin
- Bake at 350 for 1 hours
- If top seems too moist, return to oven for 5 minute increments until done.
I like to add 2/3c mini chocolate chip morsels to the mixture. My mom likes to add pecans (me… not so much).
- Category: Bread
- Method: Baking
Keywords: Pumpkin Bread, Sweet, Breakfast, Pumpkin, Desserts