Pumpkin Bread
This is a very basic pumpkin bread that has a cake-like texture. I usually double the recipe and use two Lodge cast-iron loaf pans that you can buy (here). I really like these pans because they bake evenly in my gas oven, give everything a nice brown crust, and leave the insides soft and moist. If you double and use two pans, you may need to increase the bake time.
Some people might put icing on their pumpkin bread and while I admit a cream cheese icing sounds pretty yummy, I like to just sprinkle powdered sugar on mine.
Pumpkin Bread
A basic pumpkin bread with a cake texture.
Servings: 8
Calories: 220kcal
Equipment
- Whisk or hand mixer
- Medium Mixing Bowl
- Large mixing bowl
- Cast iron loaf pan (Prepared with butter or lard and floured lightly)
Ingredients
- 1-3/4 Cup All-purpose Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Ground Ginger
- 1/2 Cup Unsalted Butter (Softened)
- 1-1/2 Cup Sugar
- 2 Eggs (Large)
- 1 Cup Pumpkin Puree
- 1/3 Cup Water
- 1 Tsp Vanilla
Optional Mix-ins (choose one or more)
- 1/2 Cup Nuts (Walnuts or Pecans)
- 1/2 Cup Chocolate Chips
- 1/2 Cup Dried Fruit (Raisins or Cranberries)
Instructions
- Preheat oven to 350 degrees.
- In medium mixing bowl, together dry ingredients except sugar (flour, baking soda, salt, and spices).
- In large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time until well incorporated.
- Fold in the dry ingredients, mixing until just combined.
- Pour batter into prepared loaf pan and spread evenly.
- Bake for approximately 60-70 minutes.
- Cool for 10 minutes and then transfer to a wire rack to cool completely.
Nutrition
Serving: 1Slice | Calories: 220kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 250mg | Fiber: 2g | Sugar: 22g