Ahhh, it’s pumpkin season. Agreed? I swear, as soon as the weather turns, I start craving pumpkin… everything. Today’s recipe is a classic – nothing fancy or complicated about it, just my family’s recipe we’ve been making for years! Pumpkin & spice, baked with love… okay maybe the “love” part is a little over the top, but this is truly one of my favorite comfort foods that remind me of great family times.
You probably know the ones I mean – a warm kitchen after a cool day’s walk or time spent playing outside. Breakfast in the morning after staying out late at a football game. Ahhh.
This recipe makes up 2-3 loaves (depending on your pan size). You can easily halve it, and save half your can of pumpkin for another baking session, but it goes so quick at our house that I always make up the big batch. I also bake my loaves on the smaller side and make a pan of muffins at the same time, which make for portable breakfast treats. :)
- 15 oz. can pumpkin
- 4 eggs
- 1 c. vegetable oil (or canola, coconut oil, whatever you normally use for baking)
- ⅔ c. water
- 3 c. sugar
- 3-1/2 c. flour
- 2 tsp. baking soda
- 2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. clove
- ½ tsp. ginger
- Preheat your oven to 350 degrees, and grease 2 large loaf pans, or 36 muffin tins.
- Mix together pumpkin, eggs, oil, sugar, water, salt, and spices. Sift together flour and baking soda, and stir it into your batter.
- Fill your loaf pan about ⅔ full, and bake 50-60 minutes, or 18-26 minutes for muffins (depending what size tins you use). Baking times will vary based on your altitude and weather pressure, so be sure to check for doneness early and use the toothpick test – when it comes out clean, or with very light crumbs (not batter), it’s done.
- Baking times in my oven (and you may need to adjust - these are just to give you an idea how to vary your times): Large loaf 60 min. Small loaf 48 min. Mini loaves 35 min. Jumbo muffins 26 min. Regular muffins 18 min. Because yes, I've made them all. ;) Enjoy!