BEST FALL PUMPKIN BREAD

If fall is in the air (or even if it’s not, I guess) it’s time to enjoy a little bit of that ~pumpkin spice~ that starts introducing us to that holiday mood!

Prep Time: 15 minutes || Bake Time: 90 minutes || Total Time: 1 hour, 45 minutes

Yields: 2 loaves

One thing I LOVE about this pumpkin bread is it is a perfect pairing with coffee. I’m picky about eating baked goods with my coffee but this just GOES. So it’s a perfect complement to the beginning of your day, or a delicious dessert to wind down your day (which you deserve).

Ingredients

🎃 15 ounce can of pumpkin purée
🎃 1 cup vegetable oil
🎃 Splash of vanilla extract
🎃 4 eggs
🎃 2/3 cup water
🎃 3 cups white sugar
🎃 3 1/2 cups flour
🎃 2 tsp baking soda
🎃 1 1/2 tsp salt
🎃 1 1/2 tsp ground cinnamon
🎃 1 1/4 tsp nutmeg
🎃 1/2 tsp ground cloves
🎃 1/4 tsp ground ginger
🎃 OPTION: 1/2 cup walnuts

Create

1. Preheat oven to 350 F. Grease two loaf pans. (You can also use mini loaf pans but you’d have to adjust the bake time accordingly).
2. Mix vegetable oil, eggs, water, vanilla, pumpkin purée, and sugar until well blended.
3. In a separate bowl, mix dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Add the dry ingredients into the wet; blend until batter is mixed well. Mix in walnuts if desired.
5. Pour batter into pans and bake for 1 hour and 15 minutes. Let cool before enjoying!

TIP: Turn the oven off after 75 minutes but keep the loaves in for another 15 minutes to bake the inside without burning the outside.