Top it with pepitas to make it extra special, pop it in your oven, and let the scent of cinnamon fill the air.

Pumpkin bread recipe single loaf. The made from scratch bread can be enjoyed all year long, not just in the fall when pumpkin spice is trendy. This recipe makes two loaves so keep one for yourself and give one to a friend. One loaf doesn’t last long at our house!

Monday i shared my favorite pumpkin bread recipe on the blog. Web in a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. You can use fresh pumpkin but it has a higher water content and would require using another recipe that is formulated correctly to make up for the extra water.

Whisk together eggs, pumpkin, oil and water; In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. Preheat oven to 350° f.

Use a large metal spoon to scrape out the seeds and stringy stuff. Canned pumpkin ( not pumpkin pie filling!) is the best way to make pumpkin bread. Cool, scoop out the flesh.

Pour into the prepared pan. Baking one loaf allows for precise control over every element of the bread, from its texture to its flavor profile. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Just 1 cup of the regular granulated white sugar. Web if you’re a fan of classic pumpkin bread, this is a recipe you absolutely must try this fall season. In a large bowl, whisk together sugar, oil, and eggs.