A super moist pumpkin bread recipe made easy in a food processor. Whip up this pumpkin batter in minutes, pour into your favorite loaf pan and bake. Simple.
October through December seems to be the peak pumpkin bread eating season. It’s when the temperature starts dropping that I get gingerbread fairies dancing in my head and pumpkin pie spice on the brain.
I made pumpkin bread last week and decided that I should make this more often. It’s a scalable recipe where you can make several mini loaves or a couple of larger loafs using nine inch loaf pans. I made a large one for us and a few smaller ones for gifts. I bet this bread would look extra pretty in a bundt pan. Have you ever tried this?
Pumpkin bread is very versatile too. You may use all-purpose flour or a gluten free flour. Since you try to avoid developing gluten in the recipe anyways, gluten free flour is a natural change up from all purpose flour. You could probably even use whole wheat flour but I think it would be more dense. That could be a good thing though depending on your personal preference. If you do make this from whole flour, it would really amp up the nutrition in this so it might be worth a try. Purists will tell you to save the whole wheat for sandwich bread but I like to experiment with different flours, don’t you?
Besides flour, basic pumpkin bread batter includes eggs, oil, canned pumpkin or pumpkin puree, sugar, baking soda, baking powder, pumpkin pie spice and love. You can use white sugar like I did last time or switch it up with brown sugar. I added pecans to mine but wouldn’t it be wonderful to add chocolate chips too? Instead of oil you could use butter I suppose. I haven’t tried this but I do love me some butter though. If I try this, I will let you know.
One of the first times I made a sweet bread, it was in early Autumn, maybe September. I remember the temperatures dipped which was very welcomed after a hot Summer in North Carolina. My roommate pulled out her Better Homes and Gardens red and white checkered cookbook. Together we made banana bread.
My parents didn’t really cook and I never saw one made before. I was amazed at how easy it was to make. This super moist sweet bread was delicious and fresh and piping hot. I know now you aren’t suppose to cut a hot loaf of bread but seriously?! How can you not? My roomie gifted me my own personal copy of BHG’s cookbook. I will treasure that cookbook and all of the memories in that little yellow kitchen forever.
Ever since then I have used this recipe out of Better Homes and Gardens to make sweet bread. I just change out the one cup of smashed bananas for whatever fruit I am using and put the ingredients in a food processor instead of a mixing bowl. I have used apples, apricots, pears and pumpkin. This is definitely one of my go-to recipes of all-time that I am sharing with you.
You can serve this sweet bread at breakfast with a pat of butter and some apple butter. This is also great with afternoon tea along side a cuppa Indian Chai Tea or with some Homemade 2 -minute Pumpkin Spiced Latte for an Autumn Fika. For giggles, check out this article on Inspiring Coffee Quotes while enjoying your little snack.
To store this bread, place it in a plastic bag, squeeze all of the air out and keep on the kitchen counter for two days, the fridge for a week or the freezer for up to six months. If you wrap it in foil before placing in a freezer plastic bag, fewer ice crystals will form on the surface and you will have less ‘freezer burn’.
If you make this, snap a pic and tag #FusionCraftiness on Instagram, I want to see:)
Happy Autumn friends, Bon Appetit!