Kitchen

The Perfect Pumpkin Bread

The Perfect Pumpkin Bread Recipe
Written by Terryn Drieling

I am pretty sure it is a scientific fact that fall has a flavor. That flavor is pumpkin and/or pumpkin spice. This pumpkin bread is a combination of the two – the perfect combination, in my humble opinion. And don’t even get me started on the texture. It too is perfect – like cake, but with a slightly crisp exterior.

In addition to having the perfect taste and texture, this delightful little quick bread is a fan favorite among husbands, and especially, children. Thus, confirming its title as The Perfect Pumpkin Bread. But, don’t take my word for it – go ahead and try some. 

The Perfect Pumpkin Bread
Yields 5
A delightful quick bread that provides a scrumptious taste of fall.
Print
Prep Time
30 min
Cook Time
55 min
Total Time
1 hr 25 min
Prep Time
30 min
Cook Time
55 min
Total Time
1 hr 25 min
Ingredients
  1. 3 1/3 cups flour
  2. 2 teaspoons baking soda
  3. 1 1/2 teaspoon salt
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon ground nutmeg
  6. 1/4 teaspoon ground cloves
  7. 3 cups sugar
  8. 1 cup real butter, melted (because life is too short for subsitutes)
  9. 4 eggs
  10. 2/3 cup water
  11. 1-15 ounce can pumpkin puree
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease loaf pans. I dust the greased loaf pans lightly with a little sugar and cinnamon, but that is totally optional.*
  3. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large mixing bowl beat the butter and sugar, using an electric mixer on medium. Add the eggs and continue to beat until combined.
  5. Alternately stir the four mixture and the water into the butter mixture, using a wooden spoon or rubber scraper. Add the pumpkin puree and stir until the batter is completely combined.
  6. Pour batter into prepared loaf pans and bake for 55 minutes, or until a cake tester comes out clean. Let the loaves cool for 10-15 minutes, then remove them from the pans. Cool completely on wire racks before serving.
Notes
  1. *I usually use my mini loaf pans, but big loaf pans work great too. Plus, that means a bigger piece of delicious to enjoy later. ;-)
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About the author

Terryn Drieling

Hi, I’m Terryn. I grew up on a northeast Nebraska feed yard with pens of cattle as my backyard. That is where I fell in love with raising beef. So when I went off to college in the big city of Lincoln, NE, I focused my studies on animal science with the goal of one day becoming a feed yard manager. While at UNL, I met my never-boring, always-entertaining husband, Tom. After earning my degree in 2006, we moved out to the panhandle of Nebraska where I took a job on the animal health crew of a local feed yard. I loved my job, so-much-so that I would argue I never actually worked. Over the course of the next seven years Tom and I got married, welcomed a son and then a daughter, and I continued loving my life and career. I couldn’t imagine life any other way.

But then, God inserted a plot twist into our story…

And I am so thankful for His twist because I am happier than I have ever been doing things I never thought I’d do. I am now a stay-at-home-mom and ranch wife who has discovered new passions in photography and writing/blogging. Faith Family and Beef where I share my story as a wife, mother, lover of coffee, and dabbler in photography – living in the Nebraska Sandhills, bringing up a family while raising beef.

Follow along on my blog: https://www.faithfamilyandbeef.com/

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