Oh, this season. This wonderful season in all of its cozy glory has returned, the autumn colors given way to the early darkening of the evening. Bare branches brush the dim sky, and there’s more than a chill in the air. Halloween decorations meet Christmas decor in the aisles at Target (and I totally love it!), and seeing those Christmas trinkets makes my heart skip a beat. For real. As I’m wandering those aisles in November, the thing that wraps it all up with a nice bow is a hot chai latte and a piece {or three} of good pumpkin loaf. While I really, really like Starbucks pumpkin loaf, I’m head over heels for mine.

To kick off pumpkin week, I’d like to share with you my treasured, tried-and-true, foolproof, perfect recipe for Pumpkin Bread. It really is all of those things. Whenever I serve it, people just rave and ask for the recipe and eat a lot of it. Which helps me eat not the whole loaf.

This recipe came from a gift I received at my wedding shower. One of my co-workers printed out a handful of her favorite recipes and wrapped them with kitchen items (great idea, right?) The first time I tried this recipe, I just knew it was meant for me. I haven’t changed it at all. It’s super moist and dense, with a lovely crust on top that’s kind of caramelized, and the perfect amount of spice (enough to make it taste right, but not so much that it’s weird). I could eat an entire loaf in one sitting. Honest. It also freezes beautifully, and is extra good with a handful of chocolate chips tossed in the batter.

Best Ever Pumpkin Bread | girlwithblog.com

Best Ever Pumpkin Bread
makes two large loaves

3 1/3 C flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp cinnamon
1 tsp. nutmeg
3 C sugar
1 C vegetable oil
4 eggs
16oz can pumpkin
2/3 C water

Preheat oven to 350. Grease the bottoms and sides of two 5×9 pans (I’ve done muffins too). In a large mixing bowl, mix the flour, baking soda, salt, cinnamon and nutmeg; set aside. In another large mixing bowl, place the sugar and vegetable oil; using an electric mixer, beat on high speed until light and well blended. Add eggs one at a time, beating well on high speed after each addition. Add pumpkin and water; beat until completely blended. Add flour mixture in halves, beating on low speed after each addition only until blended. Pour batter equally into loaf pans; spread evenly. Bake 1 hour or until wooden toothpick inserted in center comes out clean. Remove from oven; place on wire racks. Cool 10 minutes. Remove from pans and let stand on wire racks until completely cool.


{GIVEAWAY NOW CLOSED} Remember to hop over and enter my pumpkin & coffee giveaway for a chance to win a loaf of your own! =) And let me know if you make this yourself – I guarantee you’ll love it.

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