Halloween, Thanksgiving, and Christmas. They make me think about pulling out a pumpkin bread recipe.
The following holiday dessert recipe was given to me by my sister who recently surprised me with a loaf of her favorite pumpkin bread. And what a nice surprise it was. This bread is wonderfully moist with a homey cinnamon, nutmeg, and clove flavor. Walnuts give it a crunchy texture and are always optional of course.
This recipe will make six 4 x 8 inch loaves. Bake them up ahead of time, freeze them and give them as Christmas gifts to family and friends. It's a thoughtful way to share your Christmas spirit and who doesn't love receiving a homemade goodie?
You can also keep these in the freezer and have a delicious snack on hand for guests. The hard part will be not eating them all up by yourself.:)
And you know, you don't have to wait for the holidays to make this bread. It's good anytime of year and is quick and easy to make.
In a large mixing bowl (I use a 5 quart kitchen aid mixer and it makes mixing a breeze) add the sugars and pumpkin and mix well on low speed. Then add the eggs, oil, and water and mix until combined.
Add the flour one cup at a time until mixed in. Slowly add all the spices, salt and baking soda until completely blended. Scrape the sides of the bowl as needed.
Pour the batter into greased or Pam sprayed loaf pans (4 x 8 inches) until half full.
Now for the fun part. Since you will be making 6 loaves, you can add any of the following to each pan:
I personally like this pumpkin bread recipe with walnuts so I add 3/4 cup chopped walnuts to each loaf and stirred them in with a spoon.
Since you are adding these extra ingredients last, experiement and make a couple loaves with chocolate chips, a couple with raisins, and a couple with walnuts. Then you will know what you like.
Bake at 350 degrees for 50 to 65 minutes or until a toothpick comes out clean. Remove to a wire rack to cool. Serve warm with green tea and enjoy.
Feel free to experiment with ingredients. You can even play around with the spices too. My sister likes a lot of spice so she doubles these amounts and it tastes great. Just depends on how you like it.
To freeze the loaves, simply wrap each loaf in saran wrap and then place in a freezer zip loc bag. They will be good to go when you need them.
Give this pumpkin bread recipe a try. I think you will really enjoy it.
Home for pumpkin bread recipe
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California