This PUMPKIN BREAD is the perfect breakfast with your coffee, the most satisfying snack, and delicious for dessert!
Hello! Thank you for stopping by! I can’t tell you how excited I am to begin this sweet little blogging space and share my first recipe with you. Please say hi (hey, mom and dad) or introduce yourself if we haven’t met yet. I can’t wait to get to know you!
When I sat down to write my first post, I was really indecisive. No surprise here if you know me. I’m pretty easy-going and go with the flow, so don’t ask me to choose where I want to dinner. Unless Mexican food is an option… margaritas and guacamole always win.
Anyways… do I make my most delicious three layer cake? (Key lime cake comin’ at ya in the spring!)
Or maybe one of my favorite cookie recipes? (Be on the lookout for honey roasted peanut butter cookies!)
It finally became clear to me when Nick (new husband) kept requesting pumpkin bread every week without fail. And to clarify “new husband”- Nick and I recently got married, he didn’t replace an old husband.
Duh! I literally make this recipe all. year. round. It’s super simple yet one of those classic, comforting foods that just makes you feel good. It’s also extremely versatile. This pumpkin bread is the perfect breakfast with your coffee, the most satisfying snack, and delicious for dessert! And it’s going to make your house smell like the holidays.
A note on the topping. It is fabulous! It gives the bread an extra sweetness and a bit of crunchiness on top. However, I used to make this bread for years without it, and it is just as good! You can definitely exclude it if you don’t have a big sweet tooth… you may be reading the wrong blog then! 🙂
This is our first time to host Thanksgiving (yay!), and I’m already planning to make this ahead of time for that morning to snack on with our coffee as we prepare our big meal!
Please let me know if you make it and what you think. I hope you enjoy this pumpkin bread as much as we do in my house!
Pumpkin Bread
This PUMPKIN BREAD is the perfect breakfast with your coffee, the most satisfying snack, and delicious for dessert!
Ingredients
Pumpkin Bread:
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups canned pumpkin or 1 15 oz. can
- 2/3 cup water
- 3 ½ cups all purpose flour
- 2 tsp. baking soda
- 1 ½ tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
Topping:
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/2 cup flour
- 2 teaspoons ground cinnamon
- 3/4 stick of butter cold, chopped into small cubes
Instructions
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Preheat oven to 350°. Grease the bottom and sides with butter and sprinkle flour in two loaf pans.
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Combine flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Whisk together and set aside.
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Mix the sugar and oil with your mixer (I use the whisk attachment). Add eggs one at a time and mix. Add pumpkin and mix. Add water and mix well.
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With your mixer on low, add the flour mixture to the pumpkin mixture slowly. (I add a fourth of the dry mixture at a time.) Mix (or fold with a spatula) until it is just combined. Do not overmix!
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Fill the two pans equally with the batter.
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For the topping: combine the sugars, flour, and cinnamon and whisk together. Add your cold butter and using two forks or a pastry blender, cut the butter into the dry mixture until it begins to resemble small peas. (video here!)
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Sprinkle the mixture equally over the batter in the pans and bake for about 1 hour, or until a toothpick comes out clean from the center.
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Let bread cool in pans for about 10 minutes and then remove to a cooling rack. Let bread cool completely before slicing. Store in foil or an airtight Ziploc.
Recipe Notes
Adapted from Paula Deen's Lady & Son's Cookbook.
Freezes well. Dairy-free if you exclude the topping.
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