Can i make this without the pumpkin spice? In a large bowl, whisk the sugar and oil together. And thanks for sharing your tip about using the self-rising flour! Preheat oven to 350 degrees. The calories shown are based on the each loaf being cut into 10 pieces, with 1 serving being 1 slice of bread. No mixer needed! What will happen if I were to use the pumpkin pie mix? Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. I’m glad that you liked the bread and that you found the recipe easy to make. 3 flavors. The batter was very thick but it baked up perfectly and released easily in an 8-9 cup, 8″ round Bundt pan using baking spray with flour. I will make this recipe again this fall season for sure!! Loved it! I added walnuts in the other loaf batter and topped with slivered almonds before baking. Every Fall season I have a yearning for her pumpkin bread, and for her. I’m not sure if I have access to pumpkin pie spice. It was absolutely delicious! Your recipes sound and look so easy and most importantly, delicious! I used self rising flour and added 1 1/2 table spoons of cinnamon and this is the best bread I’ve ever ate! It’s almost cake-like and makes fantastic muffins too! It can also be stored in the fridge, and that will help it to stay fresh a little longer. So, every fall I get excited to make pumpkin bread. Wasn’t oily like some breads are. Looks Yummie, what size pan did you use?? Sprinkle the top with powdered sugar, if desired. Thank you for sharing this delicious recipe. Grease and flour two 9×5 loaf pans. *If you are using coconut oil, be sure you’ve warmed it to be in its liquid form. I’m so glad that you liked the pumpkin bread. You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food. Divide the batter between the two pans. Pumpkin bread is close to a moist spice cake, which is one of my favorites. If you love chocolate chips and pumpkins together, throw in 1 or 1 1/2 cups of chocolate chips (we prefer mini chocolate chips). Got up before the sun to make this. Stir them in after step 6, if using. I made this for my family yesterday and one loaf was gone within 24 hours! I made one loaf exactly as the directions said. Do you know what the time would approximately be for mini loaves? Thank you so much. Have you realized that in the past recipes Mom and I have posted, there is more than one main flavor? Thank you! Divide the batter evenly between the prepared pans. Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling. Thank you, thank you, thank you. Add all dry ingredients to the bowl and mix until just combined. This easy pumpkin bread recipe is just that. ???? 1 can (15 ounces) solid-pack pumpkin. Yes! I have a pumpkin muffin recipe. Theme by Once Coupled & Melissa Rose Design, Melt-in-your-mouth Frosted Pumpkin Cookies. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. This easy pumpkin recipe makes two loaves so you can give one for a gift! If you love pumpkin … Grease and flour two 8 x 4-inch loaf pans. Be sure to buy pumpkin puree not pumpkin pie mix. Posted by: Kate / Breads, Quick Bread, Sides / Posted: 10/11/19 / Last updated: 12/04/19. What a great smell to have permeate the house as the sun rose! When you are ready to defrost it, remove the loaf from the refrigerator and let it come to room temperature before unwrapping the bread. I’m so glad that you liked the pumpkin bread! Hello, Can I make this into muffins? I love to hear things like this. Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely. It’s a one-bowl recipe that doesn’t require a mixer or any special ingredients or equipment. I was young and she was beautiful! Thank you! You can store pumpkin bread in the freezer for 2-3 months. Should I wait until I can get pumpkin puree? Yes, it does take two pans but by doing this and adding the flour to the wet ingredients pre-mixed, you’ll be sure not to over mix the batter. Check out the tips and step-by-step photos above the recipe for more information. I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. It’s so easy! Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean. Learn how your comment data is processed.


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