Hey there, pumpkin lovers!
Are you in the mood for something cozy and delicious? I’ve got a treat that’s sure to warm your heart!
Today, I’m sharing my favorite pumpkin pie bread recipe.
It’s soft, spiced just right, and oh-so-perfect for fall.
Whether you enjoy it for breakfast or as a sweet snack, you’ll want to make this again and again!
Let’s dive into this autumn delight! 🍂✨
| Preparation Time | 15-20 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 75-90 minutes |
| Level of Difficulty | Easy |
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup vegetable oil (like Wesson, for moisture)
- 1/2 cup water
- 3 tsp pumpkin spice (for warm, sweet flavor)
- 4 eggs (large)
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 15 oz pumpkin puree (I use Libby’s pumpkin puree)
- 3 cups granulated sugar
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 350°F (175°C).
While the oven is heating, grease two 9×5 inch loaf pans to ensure your bread doesn’t stick during baking.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Mix well to distribute the ingredients evenly and set the bowl aside for later use.
Step 3: Combine Wet Ingredients
In a large bowl, beat together the sugar, vegetable oil, eggs, and pumpkin puree until the mixture is smooth and well combined.
This will form the wet base of your batter.
Step 4: Create the Batter
Gradually stir the dry ingredient mixture into the wet mixture, alternating with the water.
Continue to stir until all the flour is fully incorporated and the batter is smooth and consistent.
Step 5: Divide and Bake
Evenly divide the prepared batter between the two greased loaf pans.
Place the pans in the preheated oven and bake for 60 to 70 minutes.
The bread is done when a toothpick inserted into the center of the loaves comes out clean.
Step 6: Cool and Serve
Once baked, remove the loaves from the oven and allow them to cool in the pans for a few minutes.
For the best flavor, wrap the loaves in plastic wrap and store them at room temperature for a full day before serving.
This resting period enhances the flavor and texture of your pumpkin bread.
