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It’s that time of the year when the cooler temperatures come, the leaves start to change color, and the house is filled with the wonderful scents of autumn. One of those scents, also a favorite of mine is pumpkin! I love the smell (and taste) of baking pumpkin bread in the oven that fills my house with the scent of fall.
Every year, I make this delicious pumpkin bread – compliments of my friend Sara over at tlithaquam. I love this recipe because it makes three loaves at once and because it so delicious and moist! I have made it for church functions and for friends and it is always a hit!
Here’s what Sara says makes this recipe so good:
“This is a combination of pumpkin bread recipes I’ve put together and have perfected. It will win everybody over.”
- 1 (15 oz) can pumkin puree (or 15 oz. fresh pumpkin)
- 4 eggs
- 1 cup veg. 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
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- Preheat oven to 350 degrees.
- Grease and lightly flour three 7x3 inch loaf pans.
- In large bowl, mix pumpkin puree, eggs, oil, water, and sugar until blended.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Stir the dry ingredients into the wet mixture slowly until just blended.
- Pour into the prepared pans. Bake for about 50 mins in the preheated oven. Loaves are done when toothpick inserted into center comes out clean.
To view more recipes on Singing Through the Rain, see my recipe list!