Monday, September 20, 2010

The BEST Pumpkin Bread

Yes, that's right,  it's the BEST pumpkin bread.  Last year a student and her mom baked loaves of pumpkin bread for my team of teachers.  Typically, teachers never consume student created food for fear of accidental or intentional poisoning.  After a long day of smelling this delicious bread and dealing with parent teacher conferences...we caved.  We said a fond farewell to our loved ones (just in case) and ate it.  It was AMAZING!  It's moist, not too pumpkiny, and has this amazing cinnamon brown sugar crust.  Make it yourself and enjoy it without fear of death. :)  I baked this bread to take to work this weekend and took a picture of the bread in my new stoneware bread pans.  I planned on taking a picture of the remaining loaf when I got home but found some little mouse had eaten half of it. I'm looking in your direction Mr. Sprinkles...

The Best Pumpkin Bread
2 loaves or 4 mini loaves

  • 3 1/2 cups of flour
  • 3 cups of sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 cup nuts (optional, I omit these)
  • 4 eggs beaten
  • 2/3 cup water
  • 1 15oz can of pumpkin
  • 1 cup vegetable oil
  • 2/3 cup brown sugar
  • 1 tsp cinnamon
1. Mix wet ingredients.
2. Mix dry ingredients.
3. Gradually add dry ingredients into wet ingredients.
4. Pour into 2 greased loaf pans or 4 mini loaf pans.
5. Sprinkle with topping.
6. Bake for 1 hour at 350 degrees for 2 loaf pans (45 minutes for mini loaf pans).


  1. haha...Mr. Sprinkles. LOVE IT!

  2. Emily and I are making this tonight...thanks Katie for helping make our house smell like Fall.