Well, their's a new kid on the block and it's yummy, yummy. Our grandson Ben is visiting it this week, he says this is almost as good as his moms, but neither is a good as Starbucks. Ben is twelve and he's been a Starbucks Pumpkin Bread fan since he was a toddler. So for him, every pumpkin bread is measured against Starbucks, it's his holy grail . So for him, for this one to rank with his two favorites, you know it's good!
From my perspective, this, as well as my mother's recipe that I also posted below are just the best, ever!
I'm just posting all three recipes, you can decide which you want to bake. They're all excellent.
First is this new kid on the block recipe. I got it from Miss Annie's Home and Kitchen. A great place to visit, the woman has wonderful recipes, or you can follow her on Facebook.
Here is Annie's recipe, with my modification, I upped the cinnamon:
Ingredients
1 1/3 cups vegetable oil
5 eggs
1 16-ounce can pumpkin
2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon - I changed this to 2 teaspoons
1 teaspoon nutmeg
1 teaspoon baking soda
1 (5.1 ounce) large package OR 2 (3 ounce) packages vanilla instant pudding
Steps
Preheat oven to 350 degrees.
Mix oil, eggs and pumpkin in mixing bowl and beat well.
Add flour, sugar, salt, cinnamon, nutmeg, and baking soda to pumpkin mixture and mix until well blended.
Stir in pudding mix with mixer until well blended.
Pour into greased loaf pans.
Makes 2 loaves
Bake in 8x4"size loaf pans, 9x4 makes loaves that are too flat.
Bake for 55 minutes or 1 hour until toothpick comes out clean
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Barb's and Lindsay's Favorite Pumpkin Pudding made with Coconut Pudding
1 cup oil
5 eggs
2 cups canned pumpkin
2 cups flour
2 cups sugar
2-3 oz. boxes Instant Jello Coconut Pudding
Itsp. salt
1 +sp. soda
2 tsp. cinnamon
Mix wet ingredients, add dry stuff. Put in 2-9x5x3 loaf pans. Bake @ 325
for one hour.
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Mother's Recipe that I've made forever. It's a wonderful recipe, it has never failed me and I've made it countless times. I always double this recipe, it freezes really well.
Doubled Recipe
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1 can pumpkin
1.5 cups white sugar
1.5 cups brown sugar
1 cup vegetable oil
1 cup water
4 large eggs
3.5 cups all purpose flour
2 tsp. baking soda
1tsp. baking powder
2 tsp. Saigon cinnamon
1 tsp. salt
1/2 tsp. grated nutmeg, I always grate fresh nutmeg
1/2 tsp. ground cloves
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Directions for 1 loaf
1 cup (8 1/4 oz) canned pumpkin*
1 1/2 cups (10 1/2 oz) granulated sugar - I always use half white sugar and half brown sugar
1/2 cup (4 1/8 oz) vegetable oil
1/2 cup (4 oz) water
2 large eggs
1 3/4 cups (7 1/2 oz) all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon - Saigon Cinnamon is best
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Steps
Preheat oven to 350F. In a large mixing bowl, combine pumpkin, sugar, vegetable oil, water, and eggs. Whisk until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Spray a 9×5* loaf pan and pour batter in, smoothing the top flat. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Immediately remove from pan, cool completely on a wire rack, and wrap in plastic wrap. The bread gets better after a day so wait till the next day to cut it if you can stand it. :)
Notes
I always double recipe and make 2 loaves - use mixer, don't stir by hand and it takes 65-70 minutes in my oven to bake. When you double the recipe, you can use a 15 oz can of pumpkin – there’s no need to open a second can just to make up for the tiny bit it’s lacking for this recipe. It is just as good with the 15 oz can as it is with a full 2 cups or 16 1/2 oz. I make this in my insulated 8x4 loaf pans.
#PumpkinBread
#PumpkinSeason
#FallBaking
#AutumnRecipes
#PumpkinLovers
#PumpkinSpice
#Bakefromscratch
