Tender Pumpkin Bread

Pumpkin and banana baked goods are two things that I can always count on going over well in my house! I usually buy the smaller 14-15 ounce cans of pumpkin, but for some reason I bought a couple big 29-oz cans this time. I was trying to decide what to use that much pumpkin in and ran a quick search, and this bread recipe popped up and I decided "why not"!

I made 2 larger loaves, and 1 mini loaf pan full. All of it was delicious! But I do love the mini loaves SO MUCH. Aside from being completely miniature and therefore adorable, they are fantastic gift giving size and amazingly tender! Perfectly and lightly sweet, and amazing warmed up with a little bit of butter.

These are also delicious alongside some tea or coffee, serve with some whipped cream or warm with a little bit of vanilla or caramel ice cream for a lovely dessert treat! 

Tender Pumpkin Bread

3 1/2 cups sifted all-purpose flour
3 cups sugar
2 tsp baking soda
1 TBS pumpkin pie spice
2 tsp salt
4 beaten eggs
1 cup oil
2/3 cup water
1 large 29 oz. canned pumpkin

  1. Preheat the oven to 350 degrees and spray 3 loaf pans with nonstick cooking spray (or 2 full loaf pans and 1 mini loaf pan).
  2. Combine dry ingredients: flour, sugar, baking soda, pumpkin pie spice, and salt. Whisk to combine. Make a well in the center.
  3. In another bowl combine remaining ingredients: eggs, oil, water, and canned pumpkin. Whisk to combine.
  4. Pour wet ingredients into the dry ingredients and blend the batter gently. 
  5. Divide batter between loaf pans.
  6. For full size loaf pans, bake 50-60 minutes or until a toothpick inserted into the center comes out clean. For a mini loaf pan, bake 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in pans before turning out, slicing, and serving.
Recipe adapted from Salty Canary


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