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Pumpkin Bread and Fall Link Love

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.

Pumpkin Bread
Yield: 2 loaves
Recipe by

3 1/3 cup flour
3 cups sugar
3 tsp. cinnamon
1 1/2 tsp. nutmeg
2 tsp. soda
1 1 /2 tsp. salt
1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin

1. Preheat oven to 350 degrees. Spray 2 loaf pans with cooking spray.
2. In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, soda, and salt.
3. Add oil, eggs, water, and pumpkin, whisking or stirring until well combined.
4. Pour into 2 greased pans. Bake for 1 hour, or until toothpick inserted in center comes out clean.

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