Make three mini-loaves of this traditional, delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!
The taste and smell of freshly baked Pumpkin Bread is one I always enjoy! There is something so absolutely delicious about the spices (it SMELLS and TASTES like FALL) in this bread… that’s probably the reason I love it so much! I’m really glad I don’t have to wait for the Fall season just to prepare this delicious pumpkin bread.
In the Fall, I buy “pie pumpkins” (the cute small ones) and make my own pumpkin puree when the season is over. I love having extra pumpkin in the freezer, just patiently waiting to be used in various recipes (like this pumpkin bread) throughout the year!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
You Can Use Store Bought Canned Pumpkin or Make Your Own
If you’re interested, you can check out my blog post on How To Make Pumpkin Puree. I freeze bags of pumpkin puree from our fresh pie pumpkins in the Fall. It’s really convenient to pull a bag out of our freezer with just the right amount of pumpkin in it to make these mini bread loaves!
Most people tend to think of pumpkin bread as something that is most often served in the FALL. It’s the time when pumpkins seem to be sprouting on every street corner. With the convenience of modern grocery stores, it’s easy to make this tasty bread any time of the year.
How I Got This Recipe
I have used this recipe for many, many years. A friend named Catherine, (from one of the churches my husband served on staff at) gave me a loaf of this bread over 30 years ago. She also gave me her recipe which I still use, to this day.
The recipe yields 3 mini-loaves, so there’s a loaf or two to share with friends. At Christmas time, I like to double the recipe, and that way I have plenty of “food gifts” for our friends and neighbors!
How To Make Pumpkin Bread (it’s easy!)
The recipe is easy! Basically, you just mix all the ingredients together and bake. How hard is that? Hope you will give this one a try. It is a delicious, flavorful and moist pumpkin bread (and it freezes very well!) If you bake the pumpkin bread in disposable aluminum loaf pans, it is very convenient for gift-giving!
Hope you enjoy making and eating this delicious pumpkin bread! Have a great day!
Looking For More BREAD Recipes?
You can find all of my bread recipes in the Recipe Index, located at the top of the page. A couple of favorites you might also enjoy include:
- Starbucks Lemon Loaf (copycat recipe)
- Mini Zucchini Loaves with Browned Butter Icing
- Double Chocolate Zucchini Bread
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Original recipe source: Catherine Alexander
Make three mini-loaves of this traditional, and delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup chopped walnuts or pecans
- 1 egg
- 1/4 cup vegetable oil
- 1 cup pumpkin puree (NOT pumpkin pie mix)
- Preheat oven to 350 degrees.
- Spray 3 mini-loaf pans with a non-stick spray.
- Mix all ingredients in a large bowl with an electric mixer until ingredients are thoroughly combined.
- Divide batter evenly between 3 mini-loaf pans.
- Bake at 350 degrees for 35-40 minutes, or until toothpick inserted in center of loaf comes out dry.
- Remove loaf pans to wire rack and cool thoroughly, before removing bread from pans.
Here’s one more to pin on your Pinterest boards!