While pumpkin bread is the perfect fall treat, my family is game for this recipe at any time of the year.
My mom shared this recipe with me years ago and each time I bake pumpkin bread, I pull out the printed e-mail that includes the recipe. I had to type out the recipe to share with a group I am in, so I figured I would type it out and share here on the blog.
One of my favorite things about this recipe is that it uses an entire can of pumpkin. So many other pumpkin recipes don’t use the entire can and then I am always stuck with finding ways to use the leftover pumpkin. Also – this liquid coconut cooking oil is my favorite for baking.
I enjoy serving this bread to my girls. To cut down on their sugar intake for breakfast, I chop of the top of their bread. I enjoy eating the top of their slices (the streusel!). They haven’t figured me out yet. :)
This recipe makes 2 loaves. It also works perfectly for muffins if you prefer.
- 1/2 cup brown sugar
- 1/2 cup quick oats
- 2 T melted butter
- 1 2/3 cup sugar
- 2/3 cup oil
- 2 tsp vanilla
- 4 eggs
- 1 15 ounce can of pumpkin
- 3 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp ginger
- Preheat oven to 350. Grease 2 9x5 (or 8x4) baking pans.
- Crumble together brown sugar, oats, and melted butter for the topping. Set aside.
- Mix together sugar, oil, vanilla, eggs, and pumpkin.
- Stir in flour, baking soda, cinnamon, salt, baking powder, and ginger.
- Pour batter into pans and sprinkle with topping.
- Bake for about 55 minutes, until toothpick in center comes out clean.
- Cool for 10 minutes in pan.
- This recipe can be used to make muffins instead. Bake at 350 for about 23 minutes.
- You may substitute the oats in topping for chopped pecans.
- You may substitute the 2/3 cup of oil for 1/3 cup applesauce AND 1/3 cup oil.
- Sugar can be reduced by 1/3 cup and there is little difference in the taste.
- You may substitute a portion of the white sugar for brown sugar.