A fan favorite recipe from a dear friend of mine – the kids start asking for this as soon as back to school time rolls around. Doesn’t matter that it’s still 100 degrees in Texas and fall feels so far away.

The great thing about this recipe is that it makes so much – make a small loaf pan or tray of muffins to give to a friend and you’ll still have plenty leftover!

D’s Pumpkin Bread

Recipe from my bff's kitchen! It doesn't have to be fall to make this delicious pumpkin bread! Made in a loaf pan or as cupcakes, this makes a healthy serving so it's perfect for sharing with a neighbor.

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Course Breakfast, Dessert, Side Dish, Snack

Servings 3 large loaf pans

Ingredients

  

• 3 1/3 cups flour
• 3 cups sugar
• 1/2 cup brown sugar
• 1 Tbsp cinnamon
• 1 Tbsp nutmeg
• 1 tsp baking soda
• 1 tsp salt
• 1 Tbsp vanilla
• 1 cup oil
• 4 eggs
• 1 can pumpkin

Instructions

 

• Preheat Oven to 350 degrees.
• Combine all dry ingredients and stir.
• Add oil, eggs and pumpkin – beat until combined.
• Fill pan / cupcake tin half to three quarters to leave room to rise.

Notes

Cook Times

• large loaf pans = 33+ minutes
• small loaf pans = 26+ minutes
• 1 cupcake pan = 10 minus
• 2 cupcake pans = 18 minutes

 

Keyword pumpkin bread