Our absolute favorite Pumpkin Bread recipe from our Aunt Rose.
We are writing this post from our Great Aunt’s house in Hot Springs Village, Arkansas. There are a lot of reasons we love coming to visit her, but one thing we always look forward to is eating her delicious pumpkin bread. It’s the best pumpkin bread, ever!
When we got to her house, we talked her into letting us make pumpkin bread with her, which inspired us to start a new series on our blog. In the future, you’ll see posts under “Blogging with Friends” – you may have seen us mention that on our Instagram. Our hope for this series is to cook, craft and create with friends and share that stuff with you here on our blog. We’re really excited about this possibility, because we have a lot of really talented friends and family we’d like to introduce you to.
OK, now about that pumpkin bread recipe. We got to work Saturday morning in our Aunt Rose’s beautiful kitchen. Cozy in our PJ’s, making pumpkin bread seemed like the right thing to do.
We went outside to play during the hour the bread cooked. When we returned, we could tell the bread was ready by the amazing smell that filled the house.
This may look like a traditional pumpkin bread recipe, but our Aunt has a couple tips and tricks she shared. First, you have to use lots and lots of cinnamon. Seriously, keep adding the cinnamon until it hits that spot that makes your tongue go “Wow!”. Also, it’s hard to resist, but if you want your pumpkin bread to be super moist, wrap each loaf in plastic wrap and then foil, and stick it in the freezer for at least a week.
We know, we know… a week is too long to wait. That’s why this recipe makes three loaves. Eat one now, but freeze the other two for later. You won’t be disappointed, we promise.
If you don’t have a favorite pumpkin bread recipe, and even if you do, this will be your new groove. Seriously, give it a try today!
Level of Difficulty: Easy
Taste: Mmmmm! It tastes just like Starbucks Pumpkin Bread, but so much better. I really think the cinnamon makes all the difference.
Looks: Don’t judge a book by it’s cover. It’s nothing fancy, but tastes so good!
Level of Difficulty: Medium (the bowl was kind of heavy when pouring it into the loaf pans)
Taste: It’s delicious because my Aunt Rose’s pumpkin bread has always been my favorite food!
Looks: I think it’s pretty how the light reflects off the top of the bread. That shows you how moist it is inside.
Level of Difficulty: Easy
Taste: I like it because it’s so moist and it has a lot (ALOT) of cinnamon in it!
Looks: I think it looks like rich, delicious pumpkin bread.
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla
- 2 cups pumpkin puree
- 3⅓ cups flour, sifted
- 2 teaspoons baking soda
- 2 teaspoons salt
- ⅔ cup water
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 5 Tablespoons cinnamon
- Preheat oven to 325°F.
- Combine sugar and oil. Add eggs one at a time, beating after each one. Add vanilla.
- Sift dry ingredients together and set aside.
- Add dry ingredients alternately with water to egg/sugar/oil mixture.
- Mix in pumpkin and combine until well incorporated.
- Pour into 3 well greased and floured 9x5x3 inch loaf pans.
- Bake in preheated over for 1 hour.
We wanted to take a quick minute to thank you all for your comments on our very first blog post. We’re so excited for this adventure, but especially now with all the support and kindness shown to us. Thank you!!