What’s fall without pumpkin bread? Seriously – if you don’t like pumpkin, sorry, but what is wrong with you? If you’re not from New England, and you don’t like pumpkin, then you get a free pass. I could literally eat pumpkin bread every day of the year, but I somehow hold off until the fall. When I was in college, I looked forward from that finals week care package, filled with M&Ms, granola bars, and loaves of my mom’s pumpkin bread.
So here’s a slice of my home for you. My mom’s delicious and not too-sweet pumpkin bread. My sister is growing pumpkins this year, so I can’t wait to see what they are going to look like. You can use fresh pumpkin, or from the can – your preference. Unfortunately, I’m not a huge fan of nuts nor raisins in baked goods (except Hummingbird Cake), so throw a handful of raisins or walnuts into the mix if you prefer.
I made a few loaves for this post from some left over Pumpkin Bread Truffle batter – but you should be able to yield about 3-4 healthy loaves. We I gobbled them right up.
Pumpkin Bread
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups shredded fresh pumpkin
- 1 1/3 cup oats
- 1 1/3 cup all-purpose flour
- 1 cup firmly packed light brown sugar
- 1 tsp cinnamon
- 1/2 tbsp unsalted butter
- Preheat oven to 325 degrees.
- In a large bowl, you’ll want to mix all ingredients (flour through pumpkin) in a large mixing bowl. Add additional spices if needed.
- To make the topping, combine oats, flour, sugar, and cinnamon in blender or food processor. Add butter and mix until it gets crumbly. Transfer to a small bowl.
- Pour batter into a loaf pan about 2/3-3/4 of the way.
- Scoop out topping mixture on top of the batter.
- Place in the oven for about 30-40 minutes (or until your knife comes out clean). When it’s done, take out and let it cool off on wire racks.
