Pumpkin Bread is a tradition in the Meadows Family. We had it every year growing up. I can remember watching my mom pour the batter into the little loaf tray and just waiting for that first warm slice to come out of the oven. I don’t really know where the recipe came from, but my sister passed it on to me at my bridal shower 5 years ago. She made a little typo on the recipe card, and now this recipe is known as “Pumpkin Beard” in our house. I love it!
The great thing about pumpkin bread is it’s so flexible. You can have a cold slice for breakfast with some coffee or make it more of a dessert by adding chocolate chips to the batter or topping with cream cheese frosting. You can bake these into muffins or just a regular loaf pan. It’s great anyway you bake it!
Pumpkin Bread (Beard)
Makes 2 large loaves, 8 mini loaves, or 24 muffins
Ingredients
3 cups of Sugar
4 Eggs
1 cup of Canola Oil
2 cups of Pumpkin Solid (make sure not to get the pumpkin pie solid, just plain pumpkin)
1 cup of Water
3 1/2 cups of Unbleached White Flour
1 teaspoon of Baking Powder
2 teaspoons of Baking Soda
2 teaspoons of Salt
1 teaspoon each of Ground Cloves, Ginger, Cinnamon, and Nutmeg
Instructions
Preheat oven to 350. Grease your loaf pan or put cups into muffin pan.
Blend together the sugar, eggs, canola oil, pumpkin solid, and water. Sift together flour, baking powder, baking soda, salt, and spices. Slowly add the flour mixture to the sugar mixture while stirring. Pour into pan or muffin cups.
Cook for 1-1 1/2 hours until cooked through.
I think pumpkin bread by itself is pretty amazing, but here’s a fun variation: One of my friends has started making fall parfaits of pumpkin bread layered with vanilla pudding and caramel sauce, all topped with whipped cream.
Hahaha, how embarrassing!
To this day, I still instinctively want to misspell that word! I have a friend with the last name Beard, but I, for some unknown reason, want to spell his name Bread!
Thanks for reminding me of this yummy goodness!
No – don’t be embarrassed. I love it!!!
Haha! That’s awesome
I think I’m going to make this today! We are having a bread baking day today and I happen to have all of the ingredients on hand. Yum!
Made them today as muffins – definitely makes more than 24, maybe more like 40! We made 24 regular sized muffins and 42 mini-muffins from a single batch! I baked them for about 15-17 minutes. Thought you might like to know.
They are delicious!
Wow! That’s crazy. I usually make one loaf and then some muffins so I was guessing on that amount. Glad you like them!!
[...] Recipe for Pumpkin Muffins Modified from Deliberately Domestic [...]
Yummy! I made this receipe and it turned out delicous! I made one loaf and over 50 mini muffins (I baked the muffins for 15 minutes). I also topped half of them with a brown sugar frosting which compliments them nicely!!! Thanks for the recipe!