It finally feels like Fall with the colder weather. I love lighting my candles almost every night! It’s as close as I’ll get to a fireplace.
I love the change in seasons so much because with each season brings new ingredients to use in baking and cooking. The Fall is one of my favorite times of the year because of all the pumpkins, apples, and squash. This means warm apple pie, apple crisp and cobbler, apple cider, pumpkin pie, pumpkin muffins, and…pumpkin bread!
This recipe is not an original but one my mom has made for a long time. It comes from a cookbook called Recipes for Life. I’m not sure exactly where it came from but it’s been well loved as the pages are yellowing and the cover is falling off.
This recipe is so easy to make and so worth the time! The bread is so moist and full of pumpkin flavor. It’s definitely a family favorite! It does make quite a bit, but it freezes well or you could give it away to friends and family!
3 ½ cups AP flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar
1 cup oil
2/3 cup water
2 cups pumpkin puree
1 tsp. pure vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the 3 medium loaf pans by greasing them and dusting with flour. Set aside for later.
- In a bowl, add the AP flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a mixer using the paddle, add the sugar, oil, and water. Mix until combined.
- Next, add the pumpkin, vanilla, and eggs. Mix until combined.
- Add the dry ingredients a little at a time and mix until the batter is smooth.
- Divide the batter between the 3 greased and floured medium loaf pans.
- Bake for about 55 minutes to 1 hour at 350 degrees Fahrenheit.
I hope you get a chance to make it!