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.
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
- Preheat oven to 350 degrees and grease 2 loaf pans.
- In a large bowl mix oil, sugar, eggs, pumpkin and vanilla.
- In a small bowl mix the flour, baking powder, baking soda, salt and nutmeg.
- Mix the dry ingredients into the wet until just combined.
- Divide batter between two loaf pans and cook for 50-60 minutes or until a toothpick comes out clean.
- Remove from oven and cool on wire rack for 5 minutes, then turn bread out of pans to cool.