In case you haven’t noticed, I have a sweet tooth:-) I always have room for dessert, but if you can make a side dish that tastes like a dessert, isn’t that even better? Combining that with the fact that pumpkin is one of my all time favorite dessert flavors, you can understand why I’d be a fan of pumpkin bread.
I’ve had lots of pumpkin muffins and breads, some are dry, some are too dense, and some just lack a true pumpkin flavor. This recipe, however, produces a light, moist and flavorful bread that also works for muffins.
This recipe is super easy. It is the one my mom has been making for years and she had gotten it from a friend of hers originally. You can do all of the stirring by hand so no mixer necessary.
First, take your dry ingredients (flour, sugar, baking soda, cinnamon, ginger and salt) and whisk them in a large bowl
Set that aside and combine your wet ingredients, pumpkin, oil, water and eggs
Add your wet to dry
Stir until well combined
The recipe is set to make 3 pumpkin bread loaves, however I wanted a little bit of variety
An ice cream scoop makes the perfect transfer to muffin tins
A few pumpkin seeds for crunch
1 loaf for good measure
Bake until bread and muffin tops are rounded and a knife comes out clean
Cool everything on wire racks
Eat it as a side dish
Or for breakfast
My Favorite Pumpkin Bread
Makes 3 regular-sized loaves OR 1 loaf, 1 dozen regular sized muffins and 2 dozen mini muffins
Ingredients:
3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
1 small 15-ounce can of pumpkin puree (not pumpkin pie filling) – about 1 3/4 cup
1 cup canola oil
2/3 cup water
4 large eggs
Directions:
Pre-heat oven to 350 degrees
Grease pans with non-stick cooking spray and/or line muffin tins with cup holders
Whisk together dry ingredients (flour through salt) in a large bowl and set aside
Combine wet ingredients (pumpkin through eggs)
Add your wet ingredients to your dry ingredients and mix well until combined
Pour batter into baking pans
Baking times for different forms:
Loaves: 45 minutes to 1 hour
Regular muffins: 18 to 25 minutes
Mini muffins: 16 to 20 minutes
Bake until bread and muffin tops are rounded and a knife comes out clean
Cool pumpkin bread out of baking pans on wire rack
What is your favorite dessert-like side dish?
I like the addition of the pump seeds! I love the surprising crunch!
I love how you added that little touch at the end!
Mmmm I love everything pumpkin…my problem is that I can’t stop after just one muffin…they are soooo good! I am going to attempt to veganize a recipe sometime this fall!!
i’d love to hear how that turns out! i guess you could probably try this version with flax eggs?
that looks absolutely lovely…craving for some right now:)
Lauren, I have SO much leftover pumpkin puree from making pancakes, and I’ve been needing a recipe just like this! This pumpkin bread, and muffins, look absolutely scrumptious! I love your blog and am so glad I found it. Thanks for sharing this great recipe.
So glad you like the blog, your comment is so nice:-) Let me know if you try the recipe!
What a good idea to make a combo of bread and muffins. Makes the recipe all the more versatile. I’m going to try this with the pepitas–love them. Last year I made a pumpkin bread with pine nuts. That was yummy, too.
They look perfect 🙂
I love pumpkin muffins and the addition of the pepitas makes them special! I bet they taste wonderful with the little bit of crunch :o)
Oh my gosh, it is so simple AND I have all the ingredients 🙂
I know what I’m doing today!
They certainly look delicious. Thanks for providing us with your favourite recipe!
great touch with pumpkin seeds on top! I also love quick breads – I tend to make one each weekend for lunches during the week.
I like the pumpkin seeds on them. The bread looks delish I just may have to give it a try!
xo
My favorite dessert like side dish is my mom’s sweet potato souffle. And I will get to eat it in only a few short weeks at Thanksgiving!
sweet potato casserole with marshmallows is my very favorite thanksgiving dish!
Oh my gosh ,I could definitely see how this could quickly become a favorite!
Love the pumpkin seeds! They easily get overlooked during the pumpkin season.
Can’t wait to make these 🙂
using an ice cream scoop is such a good idea to fill a muffin pan! Why do I not do that?! haha thanks for the good tip!
I never had pumpkin muffin…I think it is time to try them…love the idea of the seeds…nice pictures as well 🙂
i love pumpkin muffins! let me know what you think if you try them
Beautiful! I love eating stuff like this for breakfast because it keeps me nice and full and super satisfied 🙂
Looks great! I love how you added the seeds ontop of the muffins.
Yummmmyyy that looks delicious!!! Cannot wait to try it soon!
xxx
http://gypsy-diaries.blogspot.com/
How cute! Mini muffins, muffins and a loaf! I love pumpkin bread.
Love pumpkin bread, muffins, etc, etc. I could eat anything pumpkin at any time of day!
ooooh i might just give this a go xxx
So much baked pumpkin goodness there! I love it! 🙂
I love pumpkin anything and this looks like a great recipe!
I love your pumpkin bread & muffins! They were delicious this weekend! Love, Leslie
As a non-pumpkin eater, these muffins were delicious! 🙂
[…] This year’s dinner was so much fun and full of many tasty traditional and non-traditional Thanksgiving dishes: Turkey, Brisket, Turkey Meatloaf, Salad, String Bean Casserole, Sweet Potato Casserole, Roasted Brussel Sprouts with Parmesan, Stuffing, Cranberry Sauce and Pumpkin Bread/Muffins […]
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