As the fall ushers in cooler weather, I seem to return to baking. I love the way it makes the house smell. There is something about it that is entirely comforting. Maybe it reminds me of apple picking season, carving pumpkins and raking leaves. As my kids return to two peanut-free schools, lunch restrictions can be a challenge. Baking assorted breads every couple of weeks have been a welcome solution for the family. Homemade breads pack beautifully in their school lunches and seem to be an easy favorite with my kids. I had been searching quite a while for a moist and delicious pumpkin bread recipe that would get my kids to eat pumpkin without even knowing it. My friend shared this one with me. I have adapted it to fit my family’s needs and I think you will find that it is incredibly delicious as well. This recipe makes 2 loaves.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup canola oil
4 large eggs
1 can of solid pack pumpkin (not pie filling)
1. Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
2. Combine all ingredients except for pumpkin and mix well. Finally add pumpkin and mix until well incorporated.
3. Split the batter and pour it into the two loaf pans.
4. Bake for approximately 50 minutes to 1 hour, until an inserted toothpick comes out clean.
5. Cool in the pan for 15 minutes. Invert and continue cooling on wire rack.
Although not required, I keep this bread refrigerated. It should last approximately one week.
This recipe can be found in our very own cookbook available for purchase.
On as side note, I wanted to take a moment and thank everyone for taking the time out of your busy schedules to vote for Tilly’s Nest in the Country Living’s Blue Ribbon Blogger Awards. I truly appreciate all of your kindness. I have blogged for the last 331 days about life with pet chickens, not missing a single day. However, the neatest thing about this experience was a sweet surprise. Unbeknownst to me, one of the fellow nominees is one of my chicken keeping friends, Terry. Please be sure to visit her lovely blog about Little Pond Farm.
Photo Credit: Tilly’s Nest
2 thoughts on “Pumpkin Bread”
Great recipe for pumpkin bread. Congratulations on your nomination.
Thank you From Beyond My Kitchen Window. You are a huge inspiration!