If you love pumpkin … I used one extra long pan and made the muffins with streusel on top with remaining batter. Store in a sealed container in the fridge for up to 4 days. Whisk in the pumpkin puree until combined. This bread will stay good for about 2-3 days at room tempareture and for about 3-4 days in the fridge. He has bragged to so many people about how I make the best pumpkin bread, so thank you for helping me trick everyone into thinking I know what I’m doing :), Yay!!! Sprinkle the tops of the loaves with coarse sparkling sugar. 3 flavors. I love pumpkin so much must try this.. It’s in the oven now and waiting is killing me!! Add the pumpkin puree and whisk until well-combined. Wrap in plastic and store in a sealed container or bag in the freezer for up to 1 month. Looks Yummie, what size pan did you use?? Should I wait until I can get pumpkin puree? If your coconut oil starts to solidify when you add the other wet ingredients, pop it in the microwave and heat in 20 second increments until it is liquified again. What a great smell to have permeate the house as the sun rose! Yes, it does take two pans but by doing this and adding the flour to the wet ingredients pre-mixed, you’ll be sure not to over mix the batter. Check out the tips and step-by-step photos above the recipe for more information. Do not overmix. 1-1/2 teaspoons each ground cinnamon, cloves and nutmeg. To properly measure the flour, stir to break it up, lightly spoon into measuring cup, and then level. Thank you, thank you, thank you. You can store pumpkin bread in the freezer for 2-3 months. The difficulty with using pumpkin pie mix is that it has already been sweetened and flavored, so it’s hard to know how much sugar/spice you would need to adjust in the recipe because of the sugar/spice in the mix. Mine is taking a little more time than 45 minutes to set but I think it might be because I have other things in the oven for Sunday brunch. I have canned pumpkin pie mix – can I use this and just eliminate adding the spices? I made one loaf exactly as the directions said. Here at I Heart Eating®, I share my family's favorite tried-and-true recipes. Thank you! Mix just until combined to ensure you have a soft, fluffy loaf of bread. Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Add the dry ingredients and whisk in just until combined. Divide the batter evenly between the prepared pans. Hello, Can I make this into muffins? Mixture will look like wet sand. Set aside. It makes two loaves so you can give one for a gift! ♡, Thank you! I’m so glad that you liked the pumpkin bread. =) Thanks for commenting! =). Would I just need to change the cooking time? That one was great, too. Whole family goes berserk over it. No chocolate, peanut butter, nuts, nothing but pumpkin. 1-1/2 teaspoons baking soda. Wasn’t oily like some breads are. Easy pumpkin bread recipe that makes moist homemade pumpkin bread. I’m now visiting my parents in overseas. Pumpkin bread is close to a moist spice cake, which is one of my favorites. Easy Pumpkin Bread is a no-fail quick bread that has a simple pumpkin flavor. I’m not saying that’s bad at all, but there is a time for multiple flavors and a time for just one flavor. My family and Ioved it! Thank you so much! 3 teaspoons baking powder. Scatter a few extra chocolate chips on the top. God bless and hope to see more easy recipes in the future for this non baker! It can also be stored in the fridge, and that will help it to stay fresh a little longer. I love to hear from people who’ve made my recipes! Thank you. This easy pumpkin bread recipe is just that. Grease two 9×5 loaf pans very well with non stick baking spray. It was delish. 1- I recommend store bought pumpkin puree for this recipe; do not confuse it with pumpkin pie filling, 2- I used a 9 x 5 inch loaf pan similar to, Spicy Caribbean Inspired Sweet Potato Soup ». Just simply pumpkin. The oil, eggs and pumpkin all work together to create a deliciously moist bread. Most definitely making this again! Chocolate. Moist tender pumpkin bread is an easy quick bread recipe bursting with pumpkin and spice flavors. I decided to freeze the other one. By: JULIE CLARK Published: September 15, 2020. It turned out fantastic. Originally published 10/15/18. It’s a one-bowl recipe that doesn’t require a mixer or any special ingredients or equipment. I am going to try and bake a couple of your recipes I found here on Pintrest. Every Fall season I have a yearning for her pumpkin bread, and for her. I have a pumpkin muffin recipe. Hi! Served for breakfast, brunch, snack or dessert, pumpkin puree and warm spices (such as cinnamon, nutmeg, ginger and cloves) are the stars of this quick bread. I can’t believe how easy this was! I made it yesterday, and it was delicious. The pumpkin really shines through!I made this bread for adult guests this Halloween instead of my traditional pumpkin bread recipe that’s really a cake:) Everyone liked this healthier version. Any highlighted, clickable Amazon link you see is an affiliate link. I made 2 loaves yesterday and will make 2 more today to share. Loved it! I would never have thought it was this easy to make amazing bread. We believe this is the best pumpkin bread recipe. In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. It’s easy, and it helps to avoid overmixing the batter. It can be made with either fresh pumpkin puree or with canned pumpkin (as shown here) for a stronger pumpkin taste. 3 cups all-purpose flour. Super excited to try! Even on the second, third, and fourth day (if it makes it that long), you can still cut a slice, warm it up with some butter and it tastes just as amazing as it did fresh from the oven. Overmixing the bread will cause it to be tough. The batter was very thick but it baked up perfectly and released easily in an 8-9 cup, 8″ round Bundt pan using baking spray with flour. , Would defiantly double the pumpkin pie spice next time and probably add one more teaspoon of cinnamon. I’m not sure if I have access to pumpkin pie spice. I not only love desserts, but that is my favorite food to eat! Cream Cheese. If you prefer, you can substitute 1 tablespoon of store-bought or homemade pumpkin pie spice for the … I love the light color and the texture, simply perfect. This bread can be stored in a resealable container at room temperature. Top with a sprinkling of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread. Tips & strategies to get you prepping...fast! Delsih! The flavor I’m going to focus on today is pumpkin. The bread can be frozen for up to 3 months. It is so moist, rich, and pumpkin-y. Run a knife around the outside of the pan to loosen, then invert the pan and give it a couple of firm smacks to release the loaf from the pan. If you love chocolate chips and pumpkins together, throw in 1 or 1 1/2 cups of chocolate chips (we prefer mini chocolate chips).