Pumpkin Bread

This is my go-to recipe for pumpkin bread.  It has a perfect balance of pumpkin and spice – not heavy on the spice – which makes it a favorite in our family.  I made it to send with my son, 8, on his first sleepover.  The food here in Australia isn’t that different, but just different enough for my kids to sometimes notice.  I know I’ve been at a loss here having kids over at our house – can’t fall back on peanut butter sandwiches because either they haven’t had one or they don’t like it.  Maybe kinda like our impression of Vegemite 😉  Anyway, makes me feel good knowing he has a bit of home with him.

Pumpkin Bread

This recipe is from King Arthur Flour a place I absolutely LOVE near our home in the USA.

Makes 2 loaves!!

  • 1 cup vegetable oil (or melted butter)
  • 2 2/3 cups granulated sugar
  • 4 large eggs
  • 2 cups pureed pumpkin or 1 15 ounce can pumpkin
  • 3 1/3 cups flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts, optional
  • 1 1/2 cups chocolate chips, optional
  1. Preheat oven to 350 degrees and grease 2 loaf pans.
  2. In a large bowl mix oil, sugar, eggs, pumpkin and vanilla.
  3. In a small bowl mix the flour, baking powder, baking soda, salt and nutmeg.
  4. Mix the dry ingredients into the wet until just combined.
  5. Divide batter between two loaf pans and cook for 50-60 minutes or until a toothpick comes out clean.
  6. Remove from oven and cool on wire rack for 5 minutes, then turn bread out of pans to cool.
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