It is #PUMPKINWEEK, and everyday this week I will have a different, yummy recipe featuring pumpkin! I am starting off with a recipe for homemade Pumpkin Bread! I look forward to baking this bread every fall, and giving some away to friends. I wish I could send everyone a loaf of this pumpkin bread, but because I can’t, I am sharing it with you today. This recipe has been in my family for a good many years, and I must say, I never get tired of it. I hope you like it!
Homemade Pumpkin Bread
(printable recipe at end of post)
3 1/2 cups Flour
2 teaspoons Baking Soda
Pinch of Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 cups Sugar
1/2 cup Dark Brown Sugar
1 cup Corn Syrup
4 Eggs
2/3 cup Water
2 cups Pumpkin
Preheat oven to 350 degrees.
Stir the flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar in a bowl. Make a hole in the center. Add the corn syrup, eggs, water and pumpkin to the bowl. Mix together.
Pour into loaf pan of your choice, about 1/2 way up the pan. If using a metal loaf pan, you will need to lightly grease the pan. It is not necessary with most disposable pans.I like these disposable ones when I am giving the bread to friends. I like that they don’t have to worry about returning the pan to me. Place in oven. Cook for 30-40 minutes or more, depending on the size of your pan.
Once baked, remove from oven and cool completely. Enjoy as is, or spread a slice with whipped cream cheese.
Decorate, give to a friend and enjoy one yourself.
Thank you for joining me on the first day of #PumpkinWeek! Stop by tomorrow for a sweet recipe of Pumpkin Doughnut Holes!
A special shout out to our host of this fun and tasty event, Terri from Love and Confections. Thank you for all the fun, Terri!
Check out the recipes below to see many more tasty pumpkin recipes:
Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee
Amish Pumpkin Roll from Palatable Pastime
Double Pumpkin Gnocchi from Caroline’s Cooking
Gigi’s spiced Pumpkin Pecan Bread from Family Around The Table
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big
Lisa’s Pumpkin Soup from Cooking With Carlee
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake
Pecan Pumpkin Cobbler from Hezzi-D’s Books and Cooks
Pumpkin Bread from The Freshman Cook
Pumpkin Bread with Maple Glaze from Making Miracles
Pumpkin Brulee Tart from The Redhead Baker
Pumpkin Cookies with Butter Rum Icing from Grumpy’s Honeybunch
Pumpkin Creme Brulee from Love and Confections
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen
Pumpkin Laksa from Culinary Adventures with Camilla
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy’s Recipes and Writings
Pumpkin Pretzel Bites from A Kitchen Hoor’s Adventures
Pumpkin Spice Affogato from The Bitter Side of Sweet
Pumpkin Spice Granola from The Chef Next DoorSpiced Pumpkin Cider from Gluten Free Crumbley
Yield: 3-4 LoavesAuthor: The Freshman CookPrint Recipe
PUMPKIN BREAD
PREP TIME: 20 MINSCOOK TIME: 1 HOURTOTAL TIME: 1 HOURS AND 20 MINS
INGREDIENTS:
- 3 1/2 cups Flour
- 2 teaspoons Baking Soda
- Pinch of Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 2 cups Sugar
- 1/2 cup Dark Brown Sugar
- 1 cup Corn Syrup
- 4 Eggs
- 2/3 cup Water
- 2 cups Pumpkin
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Stir the flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar in a bowl. Make a hole in the center. Add the corn syrup, eggs, water and pumpkin to the bowl. Mix together.
- Pour into loaf pan of your choice, about 1/2 way up the pan. If using a metal loaf pan, you will need to lightly grease the pan. It is not necessary with most disposable pans.I like these disposable ones when I am giving the bread to friends. I like that they don’t have to worry about returning the pan to me. Place in oven. Cook for 30-40 minutes or more, depending on the size of your pan.
- Once baked, remove from oven and cool completely. Enjoy as is, or spread a slice with whipped cream cheese.
- Decorate, give to a friend and enjoy one yourself.
