Classic Pumpkin Bread Recipe
I always love when pumpkin bread is available in local coffee shops. The flavors of cinnamon, nutmeg and clove are such fall aromas for me. When I was growing up my mom would actually bake this recipe in coffee cans. I’m not sure of the origins of this technique, but today I baked her recipe in a traditional loaf pan. As seen in the image below my son loves pouring the ingredients into the stand mixer and mixing. I also used my favorite “baking with toddler” tip: pre-measure all of the ingredients before beginning the baking process. This tip helps to keep a toddler on task and minimizes frustrations, I highly recommend the technique.
So, pour yourself a cup of coffee and enjoy a slice of this delicious classic!
Do you have a favorite fall dessert or treat and would like to be featured? Leave a comment below.
- 1 1/2 Cups - Sugar
- 1/2 Cup - Crisco Shortening
- 2 - Eggs
- 1/2 Can - Pumpkin
- 1/2 Teaspoon - Nutmeg
- 1/2 Teaspoon - Cinnamon
- 1/4 Teaspoon - Clove
- 3/4 Teaspoon - Salt
- 1 Teaspoon - Baking Soda
- 2 Cups - All-purpose Flour
- 1/3 Cup - Water
- Heat oven to 350 Degrees
- In a stand mixer, cream the sugar and crisco shortening
- Add eggs and pumpkin, mix until combined
- In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, clove and salt
- Add the dry ingredients to the mixer and combined
- Lastly add the water and mix until fully incorporated
- Grease your loaf pan with cooking spray
- Pour pumpkin bread batter into your loaf pan so it's evenly distributed
- Bake for 1 hour or until a tester comes out clean
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.