Pumpkin bread recipe

Pumpkin bread is known as a quick bread because you just mix the batter and bake. There is no time needed for kneading and rising as with yeast breads. Quick breads, like pumpkin bread, tend to be sweet and usually have chopped nuts added to them although this is not necessary. Skipping the nuts will result in a quick bread that is soft and almost cake-like without the added texture of nuts.

This pumpkin bread recipe can be used to make either loaves or muffins, even mini muffins. It is a quick bread that makes an excellent fast breakfast or snacks anytime.

The recipe yields two loaves or 18 muffins.

Recipe ingredients:

1 can pumpkin, 16 ounces

1-2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla extract

4 eggs

3 cups flour, whole wheat flour, or equal portions of each

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking power

1/2 chopped nuts, optional

Preheat your oven to 350 degrees F. Grease your pans with shortening or butter to prevent sticking. In a large bowl, thoroughly mix the pumpkin, sugar, oil, eggs, and vanilla. In a smaller bowl lightly blend the rest of the dry ingredients (flour, baking soda, salt, cinnamon, cloves, and baking powder). Pour the flour mix into the large bowl of blended pumpkin. Stir until a smooth batter forms and then stir in the nuts. Fill your pans with the batter and bake until a toothpick inserted in center comes out clean, but do not over bake because then the bread will get dry. Loaf pans require 50 to 60 minutes of baking and muffins take 20 to 25 minutes.

The pumpkin bread can be kept at room temperature for 4 days, refrigerated for 10 days, or frozen for 6 months. Because this recipe yields two loaves, it is nice to eat one fresh and freeze the other loaf for a fast snack at a later date.

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