Looking for a simple yummy treat this Saturday? 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! It was probably the first quick bread recipe I ever made when my husband and I were first married, and now I have to make a few loaves each fall.
My favorite thing about the recipe? While it's baking your home will smell divine, like fall just walked right through your door. Swing by Aldi to pick up a can of pumpkin if you don't have one in the pantry, and get baking.
Pumpkin Quick Bread
- 3 1/2 cups flour
- 3 cups sugar
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 can pumpkin 15 oz
- 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!
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