I bought Pumpkin Puree this evening in hopes that I would come up with something new, fun, and festive for fall, but my mind kept taking me straight to Good ole fashioned Pumpkin Bread. Gimme a loaf of moist (I know we all hate that word but it’s just so fitting) and delicious pumpkin bread, and i’m a happy gal.
THIS POST CONTAINS AN AFFILIATE LINK TO MY ADORED KITCHEN AID STAND MIXER
Everyone needs a classic Pumpkin Bread Recipe at their fingertips if you ask me. Not only does it make your house smell like heaven, but it’s just nice to keep around for those busy back-to-school mornings. I make Pumpkin Bread any chance I get because it’s totally amaze but also because everyone absolutely l o v e s it. I’m telling you, people don’t turn down anything Pumpkin. Pumpkin this, pumpkin that, and you’ve got a line at the door. It makes for a great holiday treat or potluck item, as well.
This Pumpkin Bread is just a great classic recipe to keep around. I like to use my KitchenAid Stand Mixer for quick breads, cakes, cookies, etc. because it’s amazing, but also to make sure I get all the clumps out. That is obviously a personal preference! I threw some walnuts into the batter and sprinkled some pumpkin seeds on top before placing in the oven, but both are completely optional. By the way, have you tried Trader Joe’s Pumpkin Spice Pumpkin Seeds yet? I saw them the other day as I was cruising down the aisle, and I couldn’t help but grab a bag. I mean…. SO-GOOD. That’s what I used as the topping here, and what a great combo, I tell ya.
You can honestly never go wrong with bringing freshly baked goods to any event. After photographing this delicious loaf last night, I ended up eating two LARGE slices, so to work with me it went, and it was gone in a flash! Enjoy!
- ½ c butter, softened
- 1½ c granulated sugar
- 2 eggs
- 1½ c whole wheat flour
- 1 tsp baking soda
- ¾ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- ⅓ c water
- 1 c pumpkin puree
- 1 c chopped walnuts, optional
- ½ c pumpkin seeds, optional
- Preheat oven to 350 Degrees and grease loaf pan.
- Using a stand or hand mixer, cream the butter and sugar together until smooth and creamy.
- Add eggs in one at a time, and mix until smooth.
- Now add water and pumpkin puree, and continue mixing until combined.
- In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to wet ingredients, and mix until smooth consistency is reached.
- Fold walnuts into the batter, and pour into greased loaf pan.
- Option to top with pumpkin seeds.
- Bake for 55-65 minutes, or until toothpick comes out clean.
- Place loaf onto a wire rack to cool for 10-15 minutes.
- Slice and Serve!