Eat It Before It’s Gone Pumpkin Bread

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I L-O-V-E fall baking!  I know it’s early (and hot . . .), but when I saw a can of pumpkin lurking in the back of my pantry this weekend I just couldn’t resist making a little pumpkin bread.   And since you probably have most of the ingredients right in your pantry (except maybe the pumpkin . . .), it should be a pretty frugal treat! :)

 

 

My friend Dana gave me this recipe forever ago, and my kids eat it for breakfast, take it to school for a snack, and still want more for dessert! The great thing about it is it makes enough for three loaves, so my plan is always to make one to eat, one to freeze, and one to give away.  However, we’ve never had a singe loaf of Pumpkin Bread make it to the freezer, because we devour it long before it ever gets there!  Here’s what you’ll need to try it out in your kitchen . . .

 

Pumpkin Bread

 

Ingredients

  1. 3 1/3 cups flour
  2. 3 cups sugar
  3. 2 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1 tsp. nutmeg
  6. 1 cup vegetable oil
  7. 4 eggs
  8. 2/3 cup water
  9. 1 can pumpkin
Directions
  • Mix dry ingredients and wet ingredients separately.
  • Make well of dry ingredients and add then add in “wet” ingredients. Blend all together.
  • Grease and flour 3 large bread bread pans.
  • Bake at 350 for an 45 to 55 minutes (watch closely so it doesn’t get too brown.) Your house will smell so yummy and your kids will love it . . . enjoy!

This recipe is linked up to Eat at Home Cooks Pumpkin Ingredient Spotlight.  Join Passionate Penny Pincher on Facebook for more deals & meals, and go HERE to see the menu plans with coupon matchups!

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Comments

  1. Cheryl Morrow says:

    I’m with you; I LOVE fall baking! Thanks for this recipe. I’m going to pick up the ingredients during my Publix trip today and surprise my family with fresh baked pumpkin bread. The house is going to smell so good!

  2. This one is so good Cheryl! My kids devour it every time I make it – but I meant to add – watch the baking time (I they baked up a little fast for me last time!)

  3. I love the recipes you share. Hoping to make this one soon. Need to find pumpkin. There is a shortage this year due to a freeze (i think). My local stores do not have any!

    • Ruth – There was a shortage last year too and I found a recipe (somewhere . . .) to make it at home. When I have a minute to hunt it down I’ll add it! Thanks for letting me know you enjoy the recipes – this one is one of my favorites!

      (I think the Publix Aprons guy told me last year that you can substitue canned yams for pumpkins – I need to get courageous and try it!)

  4. I found canned pumpkin at Whole Foods in August. It was a little more pricey, but there was none to be found at Publix, Walmart or at the Navy commissary. I’ll be stocking up when it hits stores this year “in season.”

  5. I’ve been seeing a lot of pumpkin bread around! It looks so good, I’m going to have to make some! Thanks!

  6. Thanks for the share! I love chicken casserole!!

  7. Hi everybody, I just made pumpkin bread last week, I searched Winn Dixie & no can pumpkin. But I went to Publix & bingo, LoL, I think it was $1.69 a can. HTH :-)

  8. What size can of pumpkin do you use?

    • The smaller can Kristi (not the big one – it’s about the size of a Campbell’s Soup can?) Hope that helps (I’m not sure of the ounces and don’t have any in my pantry …) :)

  9. Thanks for the recipe. I had everything but the pumpkin in my pantry and picked it up and my run to Target just a bit ago. The pans are in the oven now. Can’t wait to see how it comes out.

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