pumpkin Bread

Posted by on

It’s officially fall and my favorite season:). Going outside is a treat! The air is cooler and crisp, but not cold…yet.  The colors of fall are warm and inviting and I find myself being pulled outside to just soak it all up before its all gone. Pumpkins are starting to pop up at the stores and onto front porches. Advertisements are reminding us of pumpkin pie, pumpkins lattes, pumpkin bread….

 My oldest son is a sucker for all things pumpkin.  He’s sending in his college applications, and I find myself wanting to make all his favorites before he leaves! Just thinking about it makes me teary eyed.  It seems like yesterday that we were planning awesome Halloween costumes. This momma hen is going to get it all in!  I’m jumping onto the pumpkin wagon and I’m going to spoil him with all his favorite pumpkin goodies before he flies the coop.

Jenn Segal over at once upon a chef has shared her grandmother’s recipe that she grew up eating as a girl. I love recipes that have stood the test of time. They invoke a memory just by the aromas coming from the oven. This recipe is super easy and simple to make. Something you can whip up before the kiddos get home from school. Add in some semi-sweet chocolate chips if you are a chocolate lover. It's delish!

She also includes freezer friendly instructions.  If you don’t have time to bake, just pull it out of the freezer and its just as good.  Happy Autumn! 



  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon of Mexican vodka VanillaPura extract
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin



  1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it)
  2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon,nutmeg,and vanilla. Whisk until well combined; set aside.
  1. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
  1. Add the flour mixture and mix on low speed until combined. Add the flour mixture and mix on low speed until combined.
  1. Turn the batter into the prepared pans, dividing evenly, and bake for 65 –75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  1. Fresh out of the oven, The loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.




chocolate chips Mexican rum vanilla extract pumpkin

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published


appetizers apple desserts apple pie aromatic aromatic sweets autumn desserts Bailey's Irish cream baking banana banana bread BBQ black berries blackberries blackberry compote Blueberries blueberrries blueberry tart breakfast brie Brownies brunch candies pecans cannoli caramel cheese cherry desserts cherry ice cream cherry pie chocolate chocolate cake chocolate chip cookies chocolate chips chocolate crepe chocolate mousse chocolate topping christmas cookies Christmas food and drink christmas gifts christmas party christmas snacks christmas traditions cinnamon cinnamon rolls citrus coconut coconut cake cold winter days cookedeggnog cookie crust cookie dough cookies cream crepes crock pot dark chocolate dessert dessert table desserts dip it donuts double chocolate easter brunch eggnog extract flan french toast frosting fruit tart Fruity german pancakes gingerbread glazed donuts halloween halloween desserts halloween party Holiday desserts holidays hot chocolate hygge ice cream ice cream topping indonesian vanilla indonesian vanilla extract Indonesian/rum extract lemon lemon bars lemon curd lemon desserts lemon meringue lemons madagascar rum extract madagascar vanilla beans madagascar vanilla extract madagascar/rum vanilla extract Madagascar/vodka extract Mexican rum vanilla extract mexican vanilla Mexican vanilla beans mexican vanilla extract muffin muffins neighbor gifts no churn ice cream pancakes party favor party food peanut butter peanut butter blossoms peanut butter cookies Picnics Pie pie crust pumpkin pumpkin donuts Pumpkin pie pure vanilla extract raspberries raspberry tart salmon salmon glaze sauce slow cooker slow cooking spanish flan St Patrick's Day Strawberries strawberry sugar cookies sweets syrup S’mores tahitian vanilla extract tart Thanksgiving thanksgiving desserts Tongan Rum extract tongan vanilla extract trifles Valentine's Day dessert vanilla vanilla bean paste vanilla beans vanilla extract vanilla ice cream vanilla syrup vanillapura