Am I too late to join the pumpkin bandwagon? It’s not? Well good, because I made a pumpkin bread recipe! Everybody who’s anybody has a pumpkin recipe posted for fall and I didn’t…until now. I thought about making up some really creative recipe for Halloween but then remembered that I have the greatest pumpkin bread recipe of all time. Truth be told, I also decided to make it since I get to eat whatever I make for the blog and I had a craving!
Pumpkin bread was a staple of my diet in college. Rafters, a basement cafe in the student center at the University of Tennessee (GO VOLS!), served the best pumpkin bread ever. It was the super moist, perfect blend of pumpkin and spices and I ate it every day (with popcorn) for lunch. I’m not exaggerating. It was a great lunch, plus I was eating two vegetables in one sitting, corn and pumpkin. What more could a poor college student wish for? After I graduated, I came across a pumpkin bread recipe that tasted very similar to UT’s and I’ve been using it ever since.
I made mini-loaves. I love having my own little loaf on a plate.
It sucks having to be the only taste tester around but somebody’s got to do it.
- 1 1/2 cup sugar
- 1 cup plain pureed pumpkin, canned or homemade
- 1/2 cup oil
- 1/2 cup water
- 2 eggs
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg, fresh grated
- 1/4 teaspoon cloves
- 1/2 cup each chopped nuts & raisins optional
- Preheat oven to 350F degrees
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs and mix well.
In separate bowl, combine the dry ingredients and stir well. Gradually add the dry mixture to the pumpkin mixture and mix well. Stir in nuts and raisins, if desired.
- Pour into greased loaf pan and bake 50-60 minutes. Cool in pan for 5-10 minutes. Remove and place on wire rack to finish cooling.
Can also make into mini-loaves or muffins, just adjust the cooking time to 18-23 minutes.