No, seriously! This easy, one-bowl pumpkin bread is incredibly moist, loaded with spices, chocolate chips, and pecans, and freezes beautifully. It is a perfect bread to put out for company, serve on Thanksgiving, or bake up in small loaf pans for holiday gifts. If you’ve been looking for the pumpkin bread to end all pumpkin breads, look no further, this is THE BEST.
A couple of years ago I asked readers to send me their favorite tried and true recipes, and I received a TON of pumpkin recipes. I made a few before Dominic was born (including this pumpkin yummy dessert that was a big hit), but I shelved the rest until fall rolled around again.
The next year, I pulled this recipe out of the archives and made what turned out to be the most fantastic pumpkin bread I’ve ever had. A great big thank you to Shirline for this wonderful recipe; when she emailed me the recipe, she said she begins making it in the fall and continues to churn out loaves all through Christmas. Her family refers to it as “Grama’s Pumpkin Bread”, and she makes loaves both for her family to enjoy and in smaller batches to give away as gifts. After making dozens of pumpkin breads myself, I have to agree with Shirline – this is the best of the best!
Easy Pumpkin Bread
When I tell you that these loaves are substantial, I kid you not. They are HEAVY… but also supremely moist and dense in the most wonderful way. They remind me of the Russian pound cake that my mom, aunt, and grandma all used to make for the holidays. As such, be sure that the loaves are baked the whole way through so they do not sink in the middle when they cool. Depending on the size of your loaf pans, you may need to bake them closer to 1 hour 30 minutes; if the bread is browning too much, tent with foil.
If you want to bake smaller loaves of pumpkin bread to place out on cookie trays or to gift for the holidays and am wondering how long they’ll need to bake, a 3×5-inch loaf pan will take approximately 30 minutes to bake, for reference.
You can eat this warm or at room temperature, but like most pound cakes or quick bread, wrapping it tightly in plastic wrap and letting it sit overnight makes it even better! As a result, this is perfect to keep around for a week or so and goes wonderfully with breakfast coffee or an afternoon cup of tea, or for dessert any time of day. It freezes really well (up to 3 months wrapped well in the freezer), so it would be great to bake up a few loaves (or even mini loaves) to keep in the freezer for last-minute guests or to get a head start on Thanksgiving baking or holiday gifts!
Every Banana Bread Recipe You Could Possibly Want
This has officially become my go-to pumpkin bread recipe – it’s easy, full of flavor, and super moist; you can’t ask for much more than that from a pumpkin bread!
Calories: 421 kcal , Carbohydrates: 65 g , Protein: 5 g , Fat: 16 g , Saturated Fat: 7 g , Cholesterol: 35 mg , Sodium: 192 mg , Potassium: 301 mg , Fiber: 4 g , Sugar: 40 g , Vitamin A: 5210 IU , Vitamin C: 1.5 mg , Calcium: 66 mg , Iron: 3.6 mg
When I tell you that these loaves are substantial, I kid you not. They are HEAVY… but also supremely moist and dense in the most wonderful way. They remind me of the Russian pound cake that my mom, aunt, and grandma all used to make for the holidays. As such, be sure that the loaves are baked the whole way through so they do not sink in the middle when they cool. Depending on the size of your loaf pans, you may need to bake them closer to 1 hour 30 minutes; if the bread is browning too much, tent with foil.
If you want to bake smaller loaves of pumpkin bread to place out on cookie trays or to gift for the holidays and am wondering how long they’ll need to bake, a 3×5-inch loaf pan will take approximately 30 minutes to bake, for reference.
You can eat this warm or at room temperature, but like most pound cakes or quick bread, wrapping it tightly in plastic wrap and letting it sit overnight makes it even better! As a result, this is perfect to keep around for a week or so and goes wonderfully with breakfast coffee or an afternoon cup of tea, or for dessert any time of day. It freezes really well (up to 3 months wrapped well in the freezer), so it would be great to bake up a few loaves (or even mini loaves) to keep in the freezer for last-minute guests or to get a head start on Thanksgiving baking or holiday gifts!
Every Banana Bread Recipe You Could Possibly Want
This has officially become my go-to pumpkin bread recipe – it’s easy, full of flavor, and super moist; you can’t ask for much more than that from a pumpkin bread!
Calories: 421 kcal , Carbohydrates: 65 g , Protein: 5 g , Fat: 16 g , Saturated Fat: 7 g , Cholesterol: 35 mg , Sodium: 192 mg , Potassium: 301 mg , Fiber: 4 g , Sugar: 40 g , Vitamin A: 5210 IU , Vitamin C: 1.5 mg , Calcium: 66 mg , Iron: 3.6 mg
When I tell you that these loaves are substantial, I kid you not. They are HEAVY… but also supremely moist and dense in the most wonderful way. They remind me of the Russian pound cake that my mom, aunt, and grandma all used to make for the holidays. As such, be sure that the loaves are baked the whole way through so they do not sink in the middle when they cool. Depending on the size of your loaf pans, you may need to bake them closer to 1 hour 30 minutes; if the bread is browning too much, tent with foil.
If you want to bake smaller loaves of pumpkin bread to place out on cookie trays or to gift for the holidays and am wondering how long they’ll need to bake, a 3×5-inch loaf pan will take approximately 30 minutes to bake, for reference.
You can eat this warm or at room temperature, but like most pound cakes or quick bread, wrapping it tightly in plastic wrap and letting it sit overnight makes it even better! As a result, this is perfect to keep around for a week or so and goes wonderfully with breakfast coffee or an afternoon cup of tea, or for dessert any time of day. It freezes really well (up to 3 months wrapped well in the freezer), so it would be great to bake up a few loaves (or even mini loaves) to keep in the freezer for last-minute guests or to get a head start on Thanksgiving baking or holiday gifts!
Every Banana Bread Recipe You Could Possibly Want
This has officially become my go-to pumpkin bread recipe – it’s easy, full of flavor, and super moist; you can’t ask for much more than that from a pumpkin bread!
Calories: 421 kcal , Carbohydrates: 65 g , Protein: 5 g , Fat: 16 g , Saturated Fat: 7 g , Cholesterol: 35 mg , Sodium: 192 mg , Potassium: 301 mg , Fiber: 4 g , Sugar: 40 g , Vitamin A: 5210 IU , Vitamin C: 1.5 mg , Calcium: 66 mg , Iron: 3.6 mg
0 Komentar