Fall Pumpkin Bread {Revisted}

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Today I'm revisiting a post I blogged about back in 2008. When I first started blogging my picture taking skills were awful to say the least. Anytime I look at old posts I always cringe at the photos. To fix this problem periodically I will be revisiting old posts and republishing them in a effort to make them more presentable.

I'm starting with my absolute favorite Fall Pumpkin Bread. I have come to realize that pumpkin bread isn't just for fall. I say this because my son Carson loves pumpkin bread and he asks me to make it year round. I'm always surprised at how much he likes it.

I got this recipe from a good friend back in 2007 and by far it's the best Pumpkin Bread I've ever had. Its light in texture and has the perfect blend of spices. I love the top of the bread because it's slightly crispy. The first time I tasted this pumpkin bread it was love at first bite. I knew I had to have the recipe. My friend was nice enough to share it with me and I've been making it ever since.

When the holidays roll around I like to make mini pumpkin breads for gift giving. This recipe will yields about 6-7 mini loaves. Place finished and cooled bread in a clear gift sacks tied with holiday ribbon and it makes the perfect gift.

I recommend only using only self rising flour and sifting it just as the recipe states. I tried it with all purpose flour once and the recipe was a flop. I even added the baking powder and soda but it was still a mess. I have included some step by step photos for y'all.

• Fall Pumpkin Bread
• 3 - cups self rising flour, sifted
• 1 1/2 - teaspoons nutmeg
• 1 - teaspoon cinnamon
• 3 - cups sugar or 1 1/2 cup truvia baking blend
• 1 - cup vegetable oil
• 2/3 - cup water
• 1 - cup canned pumpkin (not pumpkin pie mix)
• 4 - eggs
• cinnamon sugar, optional

In a large bowl or kitchen aid stand mixer add the sifted flour, spices and sugar. Using the paddle attachment mix to combine.

In a medium bowl blend the oil, water and pumpkin. Add the wet mixture to the flour mixture and blend on low-medium speed. Add the eggs one at a time and mix to combine.

Pour the batter into two greased 9x5x3 inch loaf pans that have been greased and lightly floured. If using cinnamon sugar lightly sprinkle some on top of bread before baking.

Bake at 350 for 45 - 50 minutes. Bread is done when a toothpick inserted comes out clean and golden brown on top.

Remove from oven and run a offset spatula around the edges to loosen the bread. Cool in pan for about 10 minutes then remove from pan and cool completely on a baking rack.

Cook's Note: I also wanted to note that some people like to substitute applesauce in place of oil. I tried replacing a 1 cup of applesauce instead of all oil and the bread was so dense and heavy, so I do not recommend. I think you could get away with using half oil and half applesauce but not all applesauce. To make mini bread loaves bake for 20 - 25 minutes.

I hope you enjoy this recipe as much as my family does.

Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.