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.
- 3 1/3 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups sugar
- 1 cup real butter, melted (because life is too short for subsitutes)
- 4 eggs
- 2/3 cup water
- 1-15 ounce can pumpkin puree
- Preheat the oven to 350 degrees.
- Grease loaf pans. I dust the greased loaf pans lightly with a little sugar and cinnamon, but that is totally optional.*
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- 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.
- 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.
- 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.
- *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. 😉