Classic Pumpkin Bread

Tuesday, September 29, 2015
I can never resist baking in the fall.  The change in seasons lights a fire and motivates me to get back into the kitchen.  A new season calls for new recipes and blog posts.  The weather is starting to get cooler, the leaves are falling... the calendar says it's almost October... how is it October already?  I have no clue.

I have no control over my love of fall-things.  The other day in Trader Joe's I started throwing Pumpkin Joe-Joe's, pumpkin cornbread, bags of apples and cans of pumpkin in my cart.  Nothing could have stopped me.  All while drinking a pumpkin spice latte.  If only I had been wearing UGGS and a scarf.

Then when I got home I proceeded to make the best apple pie I've ever made in my life, using no recipe at all, just channeling my inner pioneer woman.  And you know there's no way I'm going to be able to duplicate it again.  It made me miss baking, blogging on here, sharing recipes.

I made some good old fashioned pumpkin bread for you.

No weird stuff in this - just classic pumpkin bread made with a whole can of pumpkin puree, lots of brown sugar, butter and spices.  It was as perfect as could be.

 Thank you for stopping by!  Happy Autumn.

Classic Pumpkin Bread

1 2/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup melted unsalted butter
1/4 cup oil
1 can pumpkin puree
1 1/2 cups brown sugar
2 large eggs
1 teaspoon vanilla extract

Heat oven to 350 degrees F.  Coat a loaf pan with nonstick cooking spray.

In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg.  In a large mixing bowl, whisk together butter, oil, pumpkin, brown sugar, eggs and vanilla until well combined.  Add dry ingredients to wet batter and stir until just combined.  Feel free to add nuts, dried  fruit or chocolate at this point.

Spread batter into prepared pan - it will be on the runny side.  Bake 50-60 minutes, or until well risen, and a toothpick inserted into bread comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 loaf
12 comments on "Classic Pumpkin Bread"
  1. Okay, now you're a flight attendant? Who knew? The new blog looks really good. I've always loved your travel stories as much as your cooking. Wishing you the best.

  2. I love pumpkin bread and the baking bug has gotten me too. I haven't posted on my blog since June but with apples in season and apple picking on the way that may change. Going to go and check out your new blog!

  3. Don't know if I connected to the right blog but it is one written by a flight attendant. Don't think it is the right one.....

  4. when did you become a flight attendant?! nice to see you back, even if it has to be with a pumpkin recipe. :)

    1. Ohh sorry, Grace! I forgot you didn't like pumpkin!

  5. It's nice to read a post again! You were missed as were your delicious recipes. Cheers to new seasons. :)

  6. Lovely to see you posting here again. This pumpkin bread looks amazing - I love pumpkin bakes, even if we are coming into spring here.

    1. Ohh that's right! Time to switch to those spring recipes!