One of my favorite ways to welcome fall at Sweet Bombdiggity Farms is by baking this cozy and delicious pumpkin bread—it is Lane’s favorite too! The warm spices, the rich pumpkin flavor—it’s like the ultimate fall comfort food! Here’s the simple recipe that I love using, and even better it makes two loaves! Perfect for crisp mornings with a cup of coffee/tea or sharing with friends!
Two Loaf Southern Pumpkin Bread
Ingredients:
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
Optional: 1 cup chopped pecans (we add them—they’re delicious!)
Directions:
1️⃣ Preheat your oven to 350°F (175°C) and grease and flour two 9×5 inch loaf pans.
2️⃣ Mix it all up! In a large bowl, combine the pumpkin puree, eggs, oil, water, and sugar until smooth.
3️⃣ Combine dry ingredients in a separate bowl: flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4️⃣ Blend it all together by gradually adding the dry mix to the pumpkin mix. Stir until everything is well combined—your kitchen will start smelling amazing already! If you love pecans like we do, stir them in here!
5️⃣ Pour into your pans. Divide the batter evenly between the two loaf pans.
6️⃣ Bake for 50 minutes to 1 hour. Your house will smell like pure fall! Use a toothpick to check—if it comes out clean, it’s done.
7️⃣ Let cool in the pans for about 10 minutes, then pop them out onto a wire rack to cool completely (if you can wait that long!).
8️⃣ For a little extra fall flair, sprinkle powdered sugar on top once it’s cooled. It adds a sweet touch that we love!
Enjoy this delightful, moist pumpkin bread with a generous slab of butter, a bit of cream cheese, or simply on its own—it’s perfect for any fall moment! 🍁 Let me know if you give this recipe a try. Happy baking, friends!
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