Spooky Little Recipe: Mom’s Pumpkin Bread

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It’s not fall until I have a slice of my mom’s pumpkin bread. It’s a tried and true recipe she’s been making since I was a little girl. Every loaf is always full of warm autumn spices, beautifully dense and packed full of pumpkin flavor.

You guys know I’m not crazy for pumpkin spice, but I’m crazy for this pumpkin bread! It’s the perfect breakfast treat on the morning of Halloweenie Roast before we go into the final prep frenzy.

It’s also ridiculously simple to make.

So if you’re missing our favorite season of the year, grab some canned pumpkin and these pantry staples to whip up your own batch of pumpkin bread.

 

 

I always find it annoying when I have to scroll ALL the way to the bottom of a blog post for a recipe, so here it is right at the top!

The recipe box also has an awesome feature where you can quickly double, triple or quadruple the recipe with zero math. (A win in my book – math and me…we don’t get along.)

Keep reading for my step-by-step pictorial instructions.

 

Spooky Little Recipe: Mom's Pumpkin Bread - It's not Halloween season until I've enjoyed a slide of my mom's pumpkin bread. Learn how to make this simple & easy recipe using pantry staples. | spookylittlehalloween.com

Mom's Pumpkin Bread

This homemade pumpkin bread recipe will have you dreaming of autumn days.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Cuisine Pumpkin Recipes
Servings 1 loaf

Ingredients
  

  • 1 1/2 cup sugar
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 1 2/3 cup flour
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 cup pumpkin canned
  • 2 eggs

Instructions
 

  • Mix wet ingredients together.
  • Add dry ingredients to wet ingredients and mix well.
  • Pour into greased and floured loaf pan.
  • Bake at 350 degrees for 1 ½ hours.
  • Allow bread to cool for 10 minutes, then flip out of pan. Cool for one hour out of pan.

Notes

Double recipe to use full can of standard pumpkin.
Freezes well! Allow to cool for at least one hour before packaging. Bread is best stored in freezer wrapped in aluminum foil and sealed in a gallon-size zip-top bag.
Keeps for one week after baking or for up to six months in the freezer. (I store mine in the fridge because Houston is too humid for counter storage and have been able to keep it for up to two weeks.)

 

How to make Mom’s Pumpkin Bread:

 

 

Gather up your wet ingredients – we’re going to mix these first.

 

 

Add your water, oil, eggs and pumpkin to a bowl.

 

 

Mix! You don’t have to use a mixer…I just like any excuse to bust mine out.

 

 

Next gather your dry ingredients. (Including flour and sugar – mine were in large, boring containers so I didn’t include them in my photo.)

 

 

Mmm…it smells like fall!

 

 

Mix together and then you’re ready to add the dry ingredients to your wet ingredients.

 

 

You could also add the spices, salt, sugar and flour directly to your mixer. I just decided to be fancy.

 

 

Mix until combined.

 

 

 

 

Look at all that gorgeous pumpkin deliciousness.

 

 

Now grab your loaf pan.

 

 

And grease it. I used a little butter-flavored Crisco in stick form because it’s what I had on hand.

 

 

At this point, you can also add flour to avoid sticking. I may have misjudged how much flour I had left for this recipe (just barely enough!), so I only greased the pan and, as you’ll see, everything still turned out perfectly.

 

 

Pour your pumpkin mixture into the pan.

 

 

Mmm…

 

 

Even out the batter so the top is nice and smooth, then pop it into your 350 degree oven for 90 minutes.

 

 

And when it comes out…it should look something like this! I used a knife right after mine came out of the oven to loosen the sides and prevent sticking.

 

 

Give it about 10 minutes, then pop the bread out of the pan to cool on a rack.

 

 

It came out perfectly!

 

 

And smelled SO good I may have cut off the end, slathered it in butter (my fave way to eat it) and devoured it before I finished taking my photos. Whoops!

 

 

And there you have it – Mom’s Pumpkin Bread!

 

 

What’s your favorite pumpkin recipe?

I’ll have more to share soon, but for now…I think I’ll be cleaning all the stockpiled cans of pumpkin out of my pantry using this recipe.

 

Happy baking,

 

 

P.S. You can find more pumpkin recipes to love over on my Pinterest board!

Miranda | Spooky Little Halloween

Miranda is the Houston-based writer, blogger, and Halloween lover behind Spooky Little Halloween, the blog celebrating October 31st all year long. Her favorite Halloween things include pumpkin guts, chocolate bars in her trick-or-treat pail, real haunted houses (including the one she lives in!), and historic cemeteries.

4 Comments

  1. Reply

    Sam @ The Haunted Housewife

    February 20, 2017

    Your pumpkin bread looks so moist and delicious omg! I’m going to have to try it. I don’t do much with pumpkin besides pumpkin pies. I’ve been completely obsessed with pumpkin empanadas from the bakery lately, I guess pumpkin is the theme of the month. I LOVE IT!

  2. Reply

    Brandee

    June 1, 2020

    Hello!!!
    I made the pumpkin bread from this recipe after receiving it in the Happy Halfoween email. I am down in the tip of Texas so it is always hot here, however it has been rainy and gray lately. On one of these stormy days, I decided to make this bread and OMG…. it was so delicious. My family loved the smell as it was baking and ate half of it. I took the other half to work and they finished the rest. Everybody loved it.
    Thanks for the recipe.

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