So guys! I have found the ultimate pumpkin bread recipe! And i do mean the mother of all pumpkin bread! It is even better than the pumpkin loaf at Starbucks!
This recipe is so fast to whip up! I even had the majority of the ingredients on hand!
So, first things first, I always like to gather all my ingredients and “all the things” together first and put them on the counter and then start measuring and mixing.
However, if you do need to hit up the grocery store before making this here is a shopping list for you!
Food List:
All-Purpose Flour
Baking Powder
Baking Soda
Pumpkin pie spice or All Spice
Salt
Vegetable or Canola Oil
Granulated Sugar
Brown Sugar (I prefer light brown)
Vanilla Extract
Eggs
Pumpkin Puree 16oz can
Non-Stick Spray
Pumpkin Seeds (optional)
Chocolate Chips (optional)
Cinnamon (optional)
Supplies List:
Measuring Cups/Spoons
1 Larger Mixing Bowl
1 Medium Mixing Bowl
Whisk or Spoon
Muffin or Loaf Pan
Now that you’ve gone to the store or “shopped” your pantry were ready to get started!
Set the oven to 350F
I start by mixing all my wet ingredients and sugars together first
Wet Ingredients:
2/3 cup Vegetable/Canola Oil
3/4 cup Granulated Sugar
1/4 Cup Brown Sugar
2 Teaspoons Vanilla Extract ( I always add more to taste because I LOVE vanilla)
3 Eggs
1 cup Pumpkin Puree (Or you can use the whole can like me, I just hate to waste it!)
Once that is all whisked together in the larger mixing bowl, I typically, mix together the dry ingredients in a separate bowl, then slowly add it into the wet ingredients. (This helps to avoid lumps and clumps)
Dry Ingredients:
1 1/2 cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Pumpkin Pie Spice or All Spice (I always add 2 teaspoons of each or more, to taste, just as a personal preference)
1/4 Teaspoon Salt
1 Teaspoon Cinnamon (optional)
Once i throw all that in my medium size bowl I will just stir it around with a spoon or 2nd whisk.
Once all the dry ingredients are combined I will then add in pumpkin seeds and/or chocolate chips, which are both optional. I prefer it without but it is just a personal preference!
Next you will need to spray the muffin or loaf pan with the non-stick spray or insert cupcake liners (these are always a fun seasonal touch, especially with kids)
I typically fill the muffin/loaf pan about 3/4 of the way full. Then, I pop them into the oven at 350F for about 20minutes or until a toothpick/fork comes out of the center clean.
I love to just eat these with just some butter on them when they are nice and warm.
A cute party/holiday idea is to make these in the mini muffin pans. Then mix Cool-whip with some pumpkin pie spice and use it as a dip!
Another bonus to this awesome recipe is IT FREEZES AMAZING!! I just toss the muffins/loaves in a freezer safe bag and store them in the freezer. I have only personally stored them for about a month in my freezer (we eat them so often!).
To thaw them I will either put them in the refrigerator or just sit them on the counter until they are thawed.
I hope you all will love the recipe as much as my family and I do! Let me know in the comments if you all try it and what you think about it!! I would love to hear feedback from you all!!
Xx,
Maquela
