I know, I know. Tis the season for all things pumpkin. I mean there there is pumpkin-flavored EVERYTHING in the stores. I want to take you back to the original pumpkin fall treat (okay, pies, too!).
And when something is this good, you make two. So this recipe makes two loaves. One for you and one for your neighbor (or two for you — but you can freeze it.) You dont ‘have to eat it all in a weekend but if you do, I won’t tell.
This Fall favorite was given to me by my sister, Linda Blackstone. From the first taste, I knew I was adding this recipe to my arsenal. The bread is moist, delicious and not too spicy. The addition of nuts makes it especially good!Print
- Preheat oven to 325° and grease and flour two 9×5” bread pans.
- Place flour, salt, soda, cinnamon, nutmeg, and chopped nuts in a large bowl. Use a whisk and stir until combined. Set aside.
- Place eggs in a large bowl. Whisk the eggs. Next, add pumpkin, sugar, oil, and milk to eggs. Whisk all wet ingredients until combined.
- Pour wet ingredients into dry ingredients and using a wooden spoon, stir until ingredients are well combined.
- Pour into prepared bread pans.
- Bake at 325° for 50-60 minutes or until toothpick inserted into center comes out clean.
- Nuts are optional but I love the crunch they bring to the Pumpkin Bread!
- Half the recipe if you want to only make one loaf.
- In a large, microwave safe bowl, melt butter.
- Add powdered sugar, milk, and vanilla extract. Stir until combined.
- Spread glaze on cooled Pumpkin Bread Loaves.
Make the glaze while the Pumpkin Bread bakes