Pumpkin Bread

I love making bread because the kids love them and they’re so easy, moist and flavourful! This pumpkin bread is easy and it makes 2 loaves.

You will need:

• 3 cups sugar
• 1 cup canola oil
• 4 eggs
• 3 1/3 cups flour
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp pumpkin pie spice
• 2/3 cup water
• 1 can pure pumpkin, 15 oz (just under 2 cups)

Preheat oven to 350ºF and grease and set aside two loaf pans, or line with wax paper (a favourite baking hack of mine!). In a large mixing bowl (I use my stand mixer) beat the sugar and canola oil on medium speed. Add all eggs and beat well.

In a separate bowl, mix flour, baking soda, salt and pumpkin pie spices. Alternately add flour mixture and water to sugar mixture. Beat on low speed until just combined. Add in pumpkin and mix until combined. Divide batter equally into prepared pans.

Bake for 55-65 minutes or until a toothpick or cake tester inserted near center comes out clean. Cool on wire racks in pans for 10 minutes, remove and let completely cool on racks. I have forgotten many times and have let cool completely in the pans, no problems doing that either! Recommended to store overnight before slicing and serving.

Pumpkin Bread

 

Author: Sarah Schultz

Prep time:  10 mins

Cook time:  60 mins

Total time:  1 hour 10 mins

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Moist, delicious pumpkin bread that the whole family will love!

Ingredients

• 3 cups sugar
• 1 cup canola oil
• 4 eggs
• 3⅓ cups flour
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp pumpkin pie spice
• ⅔ cup water
• 1 can pure pumpkin, 15 oz (just under 2 cups)

Instructions

1. Preheat oven to 350ºF and grease and set aside two loaf pans, or line with wax paper (a favourite baking hack of mine!).
2. In a large mixing bowl (I use my stand mixer) beat the sugar and canola oil on medium speed. Add all eggs and beat well.
3. In a separate bowl, mix flour, baking soda, salt and pumpkin pie spices.
4. Alternately add flour mixture and water to sugar mixture and beat on low speed until just combined.
5. Add in pumpkin and mix until combined. Divide batter equally into prepared pans.
6. Bake for 55-65 minutes or until a toothpick or cake tester inserted near center comes out clean.
7. Cool on wire racks in pans for 10 minutes, remove and let completely cool on racks. I have forgotten many times and have let cool completely in the pans, no problems doing that either! Recommended to store overnight before slicing and serving.

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Sarah Schultz

I'm a nurse who married a farmer and I'm a boy mom of 3 to Braden, Ethan and Jonathan. I love blogging about family life, farming, recipes and embracing my role as farm wife and mom. I'm knee-deep in tractors, trains and trucks and I'm often seen with my camera in my hands catching life's moments.

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