Friday, November 25, 2011

Pumpkin Loaf

I know that the last thing that the blogosphere really needs at this point in time is another pumpkin recipe.  BUT don’t go away yet…this one is worth it.  This is bread heaven, I’m telling you.  Did you know that I didn’t even like pumpkin until two years ago?  I have never liked pumpkin pie (still don’t!)  And for some reason, I was convinced that pumpkin could only be used in pumpkin pie.  Was I so wrong!  I had no idea, obviously, that there are thousands of ways to use pumpkin and I’m sad to say that I really missed out  all those years.  I’m sort of making up for it now, I can’t seem to get enough pumpkin!

My sister introduced me to the recipe that inspired this bread.  The original recipe is from Taste of Home and it’s for banana bread.  It is truly.amazing.bread.  I had pumpkin bread on my mind when my mom mentioned this recipe.  It clicked.  Bananas and pumpkin bake in similar ways, hello, perfect!  I had also made some homemade pumpkin pie seasoning that morning that I was itching to use!

I will never use a different recipe for any kind of quick bread.  I’m completely convinced that this is the best there is: so moist; so simple; so perfectly balanced.  Oh, and everyone you share it with will love it!

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Pumpkin Loaf Recipe

Ingredients:

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 (3.4 ounce each) packages instant vanilla pudding mix
2 Tbs. pumpkin pie spice (store-bought or homemade)
1 1/4 tsp. baking soda
1 tsp. kosher salt
1 (15-ounce) can pumpkin puree
5 whole eggs
1 cup canola oil
1 tsp. pure vanilla extract

Directions:

Heat the oven to 350 degrees. Liberally spray three (8-inch x 4-inch) loaf pans and set aside.

In a large bowl, whisk the flour, sugar, pudding mix, pumpkin pie spice, baking soda and salt together. Set aside.

In a medium sized bowl. Combine the pumpkin, eggs, oil and vanilla and whisk until well-blended.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon until completely combined.

Divide evenly among the three loaf pans. Bake for 40-50 minutes or until a toothpick inserted in the center of the loaves comes out clean. Cool for 10 minutes before moving from pans to wire racks.

Cassie's Notes:
These would be perfect made into muffins instead of loaves. The recipe would make about 24 muffins.

The loaves (or muffins) also freeze well. Just wrap tightly with plastic wrap and then in aluminum foil or a freezer bag.

Adapted from Taste of Home

 

31 Responses to “Pumpkin Loaf”

  1. #
    Chef Dennis — November 25, 2011 @ 10:33 am

    Cassie, your pumpkin loaf looks moist and delicious,and I think the problem is, we need to use pumpkin all year long! I would love to have tasty slice of pumpkin bread any time of year! And thanks so much for your homemade spice combinations, they will come in handy!

    hope you had a very happy Thanksgiving!

    • Cassie replied: — November 26th, 2011 @ 8:41 am

      I agree with you! I’m going to stock up again so that I can have pumpkin whenever I want!

  2. #
    Steve @ the black peppercorn — November 25, 2011 @ 12:30 pm

    I absolutely love pumpkin loaf!! LOVE LOVE LOVE it. Yours looks as tasty as any I have had. great post! Have a good thanksgiving yesterday? DOing any shopping today?

    • Cassie replied: — November 26th, 2011 @ 8:41 am

      Hi Steve! Thanksgiving was wonderful, I hope yours was great too. No shopping yesterday but I do plan to get out a little today. Have a good one!

  3. #
    Katie @ Epicurean Mom — November 25, 2011 @ 12:41 pm

    Wow, this looks and sounds heavenly! Hope you had a great T-day!

    xoxo
    Katie

  4. #
    Julie @ Table for Two — November 25, 2011 @ 1:21 pm

    I LOVE pumpkin so I can’t ever get enough :) looks good, Cassie! I told my mom yesterday that I need to bake more breads so once I get myself a loaf pan, I will definitely give this a try, although muffins do sound awesome too — I have so much pumpkin puree & pumpkin pie spice left! Hope you had a great Thanksgiving :)

    • Cassie replied: — November 26th, 2011 @ 8:42 am

      I think these would be good in a cake pan too…it’s so moist it would make a great cake with some cream cheese frosting!

  5. #
    Julie @ Table for Two — November 25, 2011 @ 1:23 pm

    I LOVE pumpkin so I can’t ever get enough :) looks good, Cassie! I told my mom yesterday that I need to bake more breads so once I get myself a loaf pan, I will definitely give this a try, although muffins do sound awesome too — I have so much pumpkin puree & pumpkin pie spice left! Hope you had a great Thanksgiving :)

    — I reposted this because I realized I’ve been writing the wrong email address haha

  6. #
    Miss @ Miss in the Kitchen — November 25, 2011 @ 1:38 pm

    This looks wonderful. I bet the pudding makes it super moist!

  7. #
    Jennifer @ Mother Thyme — November 25, 2011 @ 2:09 pm

    Great recipe! I love the incorporation of vanilla pudding mix. I bet it makes this so moist and yummy!

  8. #
    Liz — November 25, 2011 @ 2:12 pm

    Mmmm…the addition of vanilla pudding mix intrigues me…I bet it is wonderful! My kids love pumpkin bread and would certainly enjoy taste testing another recipe :) Hope you had a fabulous Thanksgiving~

  9. #
    Curt — November 25, 2011 @ 3:00 pm

    You’re right. This is better than the average pumpkin loaf! Vanilla pudding mix, huh!?

    • Cassie replied: — November 26th, 2011 @ 8:43 am

      Hi Curt! yes, I think the pudding mix is the secret for the moistness of the bread!

  10. #
    Sarah K. @ The Pajama Chef — November 25, 2011 @ 5:51 pm

    this sounds delicious! in my book, there’s never too much pumpkin. :)

  11. #
    Ann — November 25, 2011 @ 8:44 pm

    The pumpkin bread looks amazing and I’ve never heard of two packs of pudding in bread, but I bet it gives it amazing flavor and moisture! I’m SO glad you shared this one…it was absolutely 100% worth it!

    …and I’m stumbling this one!

  12. #
    marla — November 25, 2011 @ 9:37 pm

    I need to make homemade pumpkin pie spice and this pumpkin bread!

  13. #
    Anna — November 25, 2011 @ 9:45 pm

    I love that this makes 3 loaves, since it definitely looks like something I’d want back-up of in the freezer! I’m not sick of pumpkin yet, keep the recipes coming ;)

  14. #
    Anne@frommysweetheart — November 25, 2011 @ 10:34 pm

    Cassie….this is so funny. Yesterday, my younger son woke up in the morning and said..’what? no pumpkin bread?’. So I scrambled over to Liz’ blog and got her recipe for her pumpkin bundts which was fabulous! This bread looks so moist and I’m intrigued by the addition of the vanilla pudding mix! I’m going to have to make a loaf of this and send it with him when he heads back to school on Sunday! : )

    • Cassie replied: — November 26th, 2011 @ 8:44 am

      I hope they love this one, Anne! It is incredibly moist and it will last a couple of days so it would be great to travel back to school. I have success freezing it too!

  15. #
    Ramona — November 26, 2011 @ 4:09 am

    Cassie, I agree with you I never really liked pumpkin “sweets” either. It was only recently that I even started to be with okay with pumpkin pie. But this bread is a whole different thing…. I know it was rich, moist and delicious. Well done. :) Hope you had a Happy Thanksgiving. :)

  16. #
    carly {carlyklock} — November 26, 2011 @ 2:32 pm

    Believe it or not, I haven’t baked with pumpkin yet this year! This pumpkin bread looks perfect.

    Hope you had a great Thanksgiving!

  17. #
    Alyssa — November 27, 2011 @ 6:00 am

    What a great way to use your homemade pumpkin pie spice! This bread looks wonderful!!!

  18. #
    Courtney — November 27, 2011 @ 9:26 am

    oh yummy, this looks great!! love pumpkin anytime fof the year!

  19. #
    Maria @ Orchard Bloom — November 27, 2011 @ 10:38 am

    I can’t get enough of pumpkin. This loaf sounds great!

  20. #
    Stephanie @ Eat. Drink. Love. — November 27, 2011 @ 10:00 pm

    I love pumpkin bread! I’ve never used pudding though, but it seems like a wonderful idea!

  21. #
    Nami | Just One Cookbook — November 28, 2011 @ 3:15 am

    I already like pumpkin so I am totally sold and keeping this recipe in my folder. It’s great that we can use the spice that you shared last time. =)

  22. #
    Baker Street — November 29, 2011 @ 9:37 pm

    It looks moist and absolutely divine! Nothing better than to wake up to a slice of pumpkin bread with your morning cuppa.

  23. #
    Aggie — November 30, 2011 @ 8:03 pm

    I’m with the pumpkin all year long idea. I made pumpkin bread last week for first time this season, what took me so long! I’ll have to bookmark this recipe for next time!

  24. #
    belle (tinkeringinthekitchen) — December 3, 2011 @ 8:41 am

    this looks so yummy! Ive bookmarked it ready to get the ingredients next time I brave the supermarket, thanks! Belle

  25. #
    Kita — December 13, 2011 @ 8:03 am

    This blogosphere resident most defiantly needed a pumpkin post! I haven’t made a pumpkin loaf yet this season and was just thinking there is a can left in my pantry. This recipe sounds so nooom.

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