Fall weather plus fragrant spices equals baking bliss. It really is that simple. Many of us have memories of our mothers or grandmothers making similar recipes around this time of the year, filling the whole house with the delicious, comforting aromas of cinnamon, nutmeg, and vanilla. The best part is this bread is so simple to make that you won’t mind making it. In fact, you probably have most of the ingredients in your kitchen already, so no excuses, please. Just grab a can of pumpkin and go for it. You won’t be sorry.
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1 can pumpkin or 2 cups fresh pumpkin, cooked and pureed
- 2 cups baking mix like King Arthur Gluten Free All Purpose Flour Mix
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- Optional – 1/4 cup nuts and/or raisins
- Preheat your oven to 325 degrees, then spray or rub your bread pan with oil and coat it with a thin layer of flour.
In a mixing bowl, blend the sugar and butter together until it is creamy and fluffy like cake icing. Mix in the eggs one at a time until the batter is a uniform consistency again. Add the pumpkin and vanilla, then mix it in thoroughly.
In another bowl, stir together the flour, baking soda, salt, optional ingredients, and spices. Slowly mix these dry ingredients into the batter until well blended, but try not to over-mix the batter or it may not rise properly. We’re not beating it into submission, just combining the ingredients.
When you have everything mixed, pour the pumpkin bread into the pan and bake for 50-60 minutes, or until a toothpick stuck in the middle comes out clean. Once it is cooled, you can dust the loaf with powdered sugar if you want it to look fancy for a party or potluck. Personally, we prefer it plain and hot from the oven as soon as it is cool enough to slice and bite. Be sure to try other variations, like making this bread into muffins for breakfast on the go.