My daughter, Elena, loves everything pumpkin. Pumpkin spice coffee, pumpkin bars, my Pumpkin Pie, Pumpkin Spice, the list goes on. Of course, it only made sense to create a Pumpkin Bread that was quick and easy to make. I try to keep my recipes easy for the most part and this recipe for Pumpkin Bread fits that bill. No mixer needed. Only 10 minutes to prepare 2 loaves, and about an hour to bake.
This recipe is so easy…it’s ‘Terri Able’. Not terrible, ‘Terri Able’. My cousin’s wife, Terri, gets made fun of for her cooking by her family. When she says she’s cooking dinner her kids go out! I was showing her how to make my German Pancakes and she said it was so easy, she could make it. That’s when I came up with the phrase, ‘Terri Able’, and we laughed because it sounds like ‘terrible’. I never realized Terri wasn’t a good cook. One day I was on Facebook and read how she was going to prepare dinner and she posted a picture of the ingredients for the dish. I thought it was great! The comments that followed from the family were hilarious! My cousin, Victor, who has been with Terri for over 20 years, sent me the following comments:
‘Terri is cooking lasagna over your house on Sunday…good luck to you and your family.’
‘Have the paramedics on call for that day.’
‘I eat out before I come home.’
‘Her cooking caused my hair loss.’
Brutal but hilarious! When I asked why people were making such comments they all laughed and said I obviously haven’t tried her cooking. I have faith in Terri. I know Terri can make this…and you can too!
The ingredients are simple – prepared pumpkin, eggs, vegetable oil, sugar, dark brown sugar, flour, salt, baking soda, baking powder, my Pumpkin Spice Mix (or store bought), and some raw sugar for a crunchy crust. The raw sugar for topping adds a delicious crunch. As for the Pumpkin Spice Mix, I do encourage you to make my recipe. It can be used for Pumpkin Pie, or adding to some of your favorite fall recipes to give it that oomph. I enjoy creating my own spices. I store them in pretty sealed glass jars and keep them on my counter. I use them all the time so I am constantly making spice mixes. Give them a try. You won’t be disappointed.
To prepare this Pumpkin Bread…
In a large bowl, add pumpkin, eggs, vanilla, oil, and sugars. Whisk and thoroughly combine.
In another bowl, add the flour, baking soda, baking powder, salt, and Pumpkin Spice Mix. Whisk together to combine.
Add the dry ingredients to the wet. I slowly add it in while whisking to incorporate. Once it is mostly incorporated, I whisk 50 strokes – just like I do when making my Best Cocoa Brownies. Why 50? Because it seems to work, I don’t overmix, and it brings childhood memories of making brownies where 50 strokes was the recommended number.
Pour batter into 2 (9×5) greased loaf pans. I use stoneware pans or nonstick. You can either use baking spray or some oil to coat pans. Sprinkle the tops with the raw sugar. Makes a delicious crunchy topping!
Bake for 55 – 60 minutes or until a toothpick inserted at center of loaf comes out clean. These times are a guideline. Oven temperatures vary. To get around that, purchase an oven thermometer. They aren’t expensive and save on guesswork.
Remove from oven and turn them onto rack to cool. Leaving them in the pan will cause steam to soften the loaf and continue to cook. You will have an overcooked, soggy loaf if you don’t turn them out onto a rack. I turn them out immediately onto the rack because I get distracted and forget. Just be careful – they are hot!
The raw sugar topping creates a crunchy top. Look at how beautiful these loaves are!
Let cool before slicing. These don’t last long. My family goes through a loaf in one night. I saved a loaf to try the next day to check if flavor and texture were compromised. It’s just as delicious if not better. The raw sugar topping gives it just a slight crunch and I highly recommend it.
Give my Pumpkin Bread a try whenever you want to think of fall. Enjoy!
- 1 can pumpkin purée (15 ounce)
- 4 large eggs, room temperature
- 1 cup canola, vegetable, or safflower oil
- 1 tablespoon vanilla
- 1 cup dark brown sugar
- 1 cup sugar
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine salt
- 1 tablespoon of my Pumpkin Spice Mix (or store-bought)
- 2 tablespoons raw sugar for topping
- oil or baking spray for preparing pans
- Preheat oven to 350 degrees.
- Grease 2 (9x5) loaf pans with oil or baking spray. I use stoneware or nonstick metal pans.
- In a large bowl, add pumpkin, eggs, oil, vanilla and sugars. Whisk and thoroughly combine - about a minute.
- In another bowl, add the flour, baking soda, baking powder, salt, and Pumpkin Spice Mix, and whisk together to combine.
- Add the dry ingredients to the wet. Slowly add it in while whisking to incorporate. Once it is mostly incorporated, whisk 50 strokes.
- Pour batter evenly into the loaf pans.
- Sprinkle the top of each loaf with 1 tablespoon of raw sugar.
- Bake for 55 - 60 minutes or until a toothpick inserted at center of loaf comes out clean.
- Remove from oven and turn them onto rack to cool. Just be careful - they are hot!
- Let cool before slicing.