I hope you all are ready. There’s going to be a takeover here on the blog soon. I can feel it coming, and I am powerless against it. The pumpkins, the apples, the pears, the sweet potatoes…they’re coming. And this blog will soon be filled with them. They’re unstoppable! Don’t say I didn’t warn you.
Honestly, who would want it any other way? Just look at the deliciousness these fall treats can create!
A Farm Girl’s Dabbles used some apples to create a beautiful apple packed bundt cake with a browned butter glaze.
And Annie of Annie’s Eats has these totally scrumptious looking cream cheese stuffed pumpkin muffins (drool).
And then there’s one of my all time favorite breakfast treats: Apple Fritters from Ezra Pound Cake.
And if that weren’t enough, there’s all of these.
If I had to pick one absolutely essential fall recipe (note: If anyone ever actually made me do this, I think I might cry), it would be pumpkin bread. Nothing says fall like the smell of pumpkin, cinnamon, and nutmeg pouring from a warm oven.
This is an old family recipe for pumpkin bread, and one of simplest ones I’ve found. I’ve tried a few other recipes, but I always come back to this one. It’s wonderfully moist, has a great pumpkin flavor, and (in my opinion) has just the right amount of harvest spice. You can have this bread whipped up and into the oven in under 30 minutes, with only one bowl to wash afterward! It doesn’t get any easier than that.
This recipe makes 2 loaves of pumpkin bread. It freezes well, so you can wrap one loaf in saran wrap and foil and keep it in the freezer for unexpected company. Even better, tie the second loaf with a ribbon and handwritten note and you’ve got a perfect gift for a neighbor. I like to smear a little cream cheese on my pumpkin bread, but it’s also delicious enough to stand all on its own.
- 3 1/3 cups all purpose flour
- 3 cups granulated sugar
- 3 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 1 1 /2 teaspoons salt
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2/3 cup water
- 1 (15 ounce) can pumpkin puree
- Preheat the oven to 350 degrees. Grease 2 9 inch bread pans. Set aside.
- In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
- Add the oil, eggs, water, and pumpkin puree. Use a wooden spoon or spatula to gently stir the mixture together until no white streaks remain. At this point, you can stir in any mix-ins, like chocolate chips or chopped nuts, if desired.
- Divide the batter evenly between two loaves. Bake for 1 hour or until a toothpick inserted in center comes out clean. Cool in the pans for 10 minutes before removing and cooling completely on a wire rack. Bread can be served warm, but be sure to cool completely before wrapping and storing and/or freezing.
To freeze: wrap securely in saran wrap then place in a ziplock freezer bag. Thaw overnight in the fridge or at room temperature. Bread should keep for up to 3 months.