When I think of Fall and Winter I think of pumpkin bread. For as long as I can remember I’ve always (or my mom has always) made pumpkin bread during this time of year. Some years I make pumpkin bread almost every other week. I wouldn’t go as far as to say I’m obsessed with pumpkin bread…well no, actually I would go as far as to say that. In fact, for my college essay I compared myself to pumpkin bread… Now, I’ve tried a few different recipes and this one that’s listed below is by far my favorite. This recipe makes bread that is (excuse this word) moist, and full of sweetness and fall spices. What could be better?! You only need one bowl for this entire recipe and it takes all of 8 minutes to whip together. I did halve the recipe so it usually makes 2 loaves. Full condensed recipe will be at the end of this post!
Here are all the ingredients you will need. I see you, beautiful pumpkin in a can.
Start by mixing the sugar and oil together in a mixing bowl.
Throw in the pumpkin and eggs and beat until combined. Isn’t that such a pretty fall color!
Next, add flour, salt, baking powder, cloves, cinnamon, nutmeg, and baking soda. And mix that baby up!
Generously grease and flour a loaf pan. The worst thing in the world is when you make pumpkin bread and then it sticks to the pan because you didn’t grease it enough.
Pour that delicious batter into the loaf pan and bake at 350 for about 1 hour and 15 minutes (until you can stick a fork in it and the fork comes out clean).
Look at that beautiful thing.
As usual, spend a half hour having a photo shoot with your bread.
Pro tip: cut a slice of pumpkin bread and spread Nutella on top. You’re life will be changed forever.