Nothing is more perfect for fall than pumpkin. Am I right? The mixture of pumpkin and cinnamon is for more than just coffee flavoring, and this easy recipe for pumpkin bread brings fall flavors to your table without much trouble! The recipe also makes 3 loaves of bread so you’ll have one to eat, one to freeze, and one to share!
One of my favorite things to do is have coffee with friends. Seriously, I don’t care if I just drank an entire pot of coffee myself. If you stop by, I’m brewing a fresh one. We’ll sip and sit and “chitty chat chat” as my son says.
Sometimes I make snacks.
Other times, my friends bring them.
That’s where this recipe came from, actually. My good friend Lindy stopped by with a fresh loaf of pumpkin bread, and before I’d had three bites, she was texting me the recipe.
It’s that good.
And what’s more, it’s easy to make and enough for a crowd. The recipe makes 3 loaves. I like to bake one for eating, one for freezing and one for sharing with friends who need a little pumpkin in their lives, which in my opinion is just about everyone. Especially when it tastes this good.
To make sure you understand how easy it is to make this bread, I should tell you that when I baked the loaf in the photo, I must have been distracted because I just threw all of the ingredients into a bowl in the order I had received them. No mixing dry ingredients first or beating the egg before adding it. I just dumped them in a bowl and stirred. From the looks of the photo, I didn’t stir very well.
It didn’t matter.
The loaves lasted no time, and my kids still asked for more.
I’m thinking yours will, too.
Here’s what you’ll need:
- 4 cups all-purpose flour
- 3 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 29 oz. canned pumpkin
- 1.5 tsp. salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 3 tbsp. cinnamon
Here’s what you do:
- Combine dry ingredients.
- Add eggs, oil and pumpkin and stir well.
- Pour into greased loaf pans and bake at 325 degrees for about an hour or until a toothpick inserted in the middle comes out clean.
You can certainly eat the loaves while they’re warm, but I find that the flavor gets richer over time. The bread tasted even better the next day!