This pumpkin bread is the epitome of the fall season. It’s full of that wonderful pumpkin flavor and autumn spices, but the best part is…you can make it days ahead of when you need it, it just gets better and better each day.
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It’s September! Happy Pumpkin Spice Season, everyone!
Oh wait, wait, I’m being told Pumpkin Spice Season is also called Autumn or Fall?
Psh, that doesn’t make any sense.
Haha, I’m kidding.
But with the coming of fall, definitely brings the coming of pumpkin and pumpkin-spice. And I’m here for it! I love Autumn, it’s my favorite season. Even though we have moved back to South Florida and there isn’t a fall here, it won’t stop me from wearing boots, chunky knit sweaters (sometimes) and drinking a PSL. That’s Pumpkin Spice Latte, for those who aren’t fluent in Starbucks.
But this recipe isn’t about Pumpkin Spice, it’s just about pumpkin.
Because this pumpkin bread is going to be the best pumpkin bread you will ever eat.
It’s moist, flavorful, and gets better and better each day after you bake it.
This recipe is so good, that it comes with a story about how good it is!
Once upon a time, when Brian and I were still newlyweds, it was the first fall of our marriage and we had just moved to D.C. It was the first real autumn I had experienced since I was about eight years old, so I was super hyped. I was deep into fall baking, so I’d send Brian to the hospital to share all the goodies I made.
This recipe for pumpkin bread makes two very large or three regular sized loaves so I sent Brian to work with three loaves. He comes back home telling me that a nurse had taken a slice and left, only to sneak back in through another door to snatch an entire loaf for herself!
So each year since (we’ve been married for five years now) I make sample platters for Brian’s coworkers with a slice of pumpkin bread and usually tell this story when I get callbacks to make some more for them.
I suggest making these ahead of whenever you may need them, like the Tuesday before Thanksgiving or a couple days before the football game you’re bringing them to. They will be even more moist and flavorful, it’s insane how delicious these loaves get. And they are PERFECT to go with your seasonal fall and winter drinks. Hot chocolate, PSLs, hot apple cider, chai lattes, all of it. And smeared with some homemade apple butter…
Honey, you don’t even know!
If you aren’t feeling the fall spirit yet, make a batch of this pumpkin bread. It will hit you like a sack of leaves. Get your chunky knit sweater ready.
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This pumpkin bread is the epitome of the fall season. It's full of that wonderful pumpkin flavor and autumn spices, but the best part is...you can make it days ahead of when you need it, it just gets better and better each day.
- 1 can Pumpkin Puree not pie filling
- 1 cup vegetable oil
- 2 cups dark brown sugar
- 1 cup raw sugar
- 4 eggs
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp salt
- 1 heaping tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1/2 heaping tsp ground ginger
- Preheat oven to 350 degrees F. Grease and flour 2-3 7×3 loaf pans.
- Beat eggs well in large bowl; add pumpkin puree and whisk together well. Add sugar, whisk in well. Stir in oil and vanilla afterward.
- In a separate bowl, add in dry ingredients (i.e. flour, spices, etc) and mix them lightly with a fork.
- Sift the dry ingredients into the wet ingredients, a cup or so at a time, and mix together until just blended. Continue until all the dry ingredients are just blended. Pour into the prepared pans.
- Bake for 50 minutes to an hour.
- To keep fresh, wrap in plastic wrap and keep on the counter. Stays fresh for 5 days.
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