Sing it with me now: “It’s beginning to look a lot like…Fall.” It’s still Fall. We may be starting to sneak a little bit of Christmas music and books into the house, but there are still a couple weeks of it being socially acceptable to have pumpkin fever. Pumpkin muffins, pumpkin brownies, and a couple more loaves of this pumpkin bread are all on the menu before we jump into the official Christmas season.
The pumpkin spice crazy is out of control these days. The grocery store shelves are lined with fake pumpkin spice everything. Cookies, cereal, crackers, candy, pop-tarts…even milk. Milk! It’s pumpkin spice insanity. I don’t know about all the artificially flavored pumpkin, but there’s nothing like going back to the basics with a classic pumpkin bread. The original pumpkin spice. This pumpkin bread is practically perfect in every way. I have a feeling that we’ll be making this bread for many years to come.
- 1 (15 oz) can pumpkin puree (if you have an Aldi near you, it’s by far the best price I’ve found)
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger
- Preheat oven to 350 degrees F. Spray loaf pans generously with nonstick cooking spray.
- In a large bowl or Kitchenaid stand mixer, thoroughly mix together pumpkin puree, eggs, oil, water and sugar.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually incorporate the dry ingredients into the pumpkin mixture until blended (be careful not to overmix).
- Pour into the prepared pans.
- Bake for about 35-45 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.