The World’s Best Pumpkin Bread, seriously!
I am seriously claiming this is the world’s best pumpkin bread. The good news is I am posting it just in time for Thanksgiving. You should change your entire menu so that you can cook it tomorrow or in the morning of thanksgiving. Eat it for breakfast, snack on it throughout the day & eat it with leftovers. Really, it’s that good. I like to make it in miniature loaf pans or muffin pans which could be considered individual portions & give them out or freeze them. You might want to stock up on pumpkin puree right now because once you eat this you will want it all year long. Adapted from allrecipes.com
- 1 – 15 ounce can of pumpkin puree
- 4 – Medium Eggs
- 1 Cup Vegetable Oil
- 2/3 cup water
- 1 teaspoon pure vanilla extract
- 3 cups white sugar (+ a little more if you want to sprinkle some on top)
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon (+ a little more if you want to sprinkle some on top)
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Preheat the oven to 350 degrees F (175 degrees C). Grease your bread or muffin pans. In a large bowl mix together the pumpkin, eggs, oil, water, vanilla & sugar until blended and smooth. In a separate bowl, shift together the flour, baking soda, salt, cinnamon, nutmeg, cloves & ginger. Add the flour mixture to the pumpkin mixture and fold / stir until just blended. Bake large loafs for about 50 minutes, mini loafs 40 minutes & muffins 25 minutes. Toothpick should some out clean when inserted in the center. Keep in mind the timing really just depends on your individual ovens.
Get adventurous & sprinkle a cinnamon sugar mixture on the top before baking. You can also add in nuts, chocolate chips or double the spice mixture if you’re feeling sassy. Add anything else in you might like with your pumpkin bread, the possibilities are endless (and delicious). Enjoy! XOXO K.M.