Pumpkin Bread
Fall is the perfect time of year to make this delicious Pumpkin Bread. It's easy to whip up, it's super moist and it's spicy and sweet. My kids and husband love eating a slice topped off with butter for breakfast.
Equipment
- 2 Bread Pans
- Stand or hand mixer
Ingredients
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 4 eggs
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 1 can Libby's pumpkin
- 1 cup vegetable oil
- 1/2 cup water
- 2 tbsp orange juice
Instructions
- Preheat oven to 350 degrees.
- Spray two bread pans with baking spray with flour, set aside.
- In a large bowl, mix dry ingredients together (flour, baking soda, salt, cinnamon, nutmeg) and set aside.
- In a stand mixer with the paddle attachment or a hand mixer, beat the eggs and granulated sugar.
- Add packed dark brown sugar and beat.
- Pour in oil, water, and orange juice and beat until combined.
- Add pumpkin and beat until incorporated.
- Add dry ingredients and beat until combined.
- Pour mixture into prepared bread pans.
- Bake for 50 minutes, insert toothpick into the center to see if bread is done. Toothpick should come out mostly clean with a few crumbs on it. If not, put back into the oven and check every 5 minutes to see if done. In addition, if bread is browning too quickly after 30 minutes, cover loosely with aluminum foil.
- Once done, remove and let cool in the pan. Once cooled, loosen edges with a blunt knife to remove bread from the pan.
- Cut in slices, butter (optional) serve and enjoy!
- Store in the refrigerator in a ziploc bag for up to 5 days. If freezing, wrap in heavy duty foil and place in a freezer bag for up to 3 months.
