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