Wednesday, September 21, 2011

Pumpkin Bread

Pumpkin Bread The Charm of Home
This time of year I always enjoy making pumpkin bread for the kids.  When they were little they loved it.  Pumpkin is a super food too, so it is good for you. 

Pumpkin Bread: The Charm of Home
1 cup sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
1 1/2 cup sifted all purpose flour (I used 1/2 of this amount whole wheat)
1/4 tsp. salt
1/4 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg

Streusel Topping: optional (I added this to make it appeal to teenagers)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter

Preheat oven to 325 degrees.  Grease and flour 8x 5-inch loaf pan.  Beat sugar with oil till blended.  Add eggs, one at a time, beating well. Continue beating until light and fluffy.  Then mix in pumpkin on low speed.  Add in dry ingredients on low speed and mix well. Pour into prepared pan.  For streusel topping mix till crumb texture with a pastry cutter.  Then spread topping over entire loaf.  Bake 60 minutes or until 
toothpick comes out clean.  Cool 10 minutes; remove from pan and finish cooling.

I will link to:
Foodie Friday  at Designs by Gollum
This Chick Cooked at This Chick Cooks
Friday Food at Mom Trends


Willow said...

WOW it looks so good. I will have to try making it. I love this time of year to back things. Thanks for sharing.

Shirley said...

Sure does look yummy! I'm just starting to like the taste of tasting it little by little the size of the taste is getting bigger and bigger...I'm liking the looks of that topping (wish I were a teen) as it really appeals to me too..yummy!

Southerncook said...


Your pumpkin bread looks and sounds very good and I like the streusel topping. I was at a meeting today and a topic of conversation came up about the benefits of pumpkin. I will definitely be making this soon. Thank you for sharing. I am making a copy.


Eileen said...

Oh, delicious! I was just thinking the other day that it's time for me to get out my favorite pumpkin bread recipe. We have one that's been passed down and I could eat it for breakfast, lunch and dinner. :)

Sylvia said...

Oh , Sherry , it looks so so delicious ! I will give your recipe a try .Wonderful photos ! I would be happy if you join my giveaway . Enjoy the season !

beachcomber said...

so that's how you make pumpkin bread : ) YUM!!

Pat said...

Perfect for a Fall day Sherry. Looks delish!

Elaine @ Sunny Simple Life said...

I adore anything pumpkin. When Starbucks brings out their Pumpkin Spice Latte I am over the moon. This looks so scrumptious.

Kim @ Savvy Southern Style said...

Sherry, I adore pumpkin bread. I can smell it baking now. I must make some soon. Thanks for reminding me of this scrumptious treat.

Erin {Lavender and Lemon Drops} said...

this looks very yummy! I'm making this for my family :)

Barb said...

Yummy! fabulous food photography!

The Hojnackes said...

Am I missing where to add the dry ingredients in the instructions, or is it not there? Thanks!

Sherry said...

Oh, yes mixing in dry ingredients was missing. Thanks for pointing that out.

Laura Wilkerson said...

yum i love pumpkin bread and it is that time of year :) to your blog and love it!

Shannon, Food Channel Editor, said...

Amazing! I love pumpkin everything (even made pumpkin cupcakes on the 1st of September because September is a fall month!).

Thanks for linking up with Momtrends this week!

Elizabeth@ Pine Cones and Acorns said...

Just stopping by to let you know I made our bread and it is the best pumpkin bread I have ever had!!

I love it so much I am making it again tomorrow.

Thanks for sharing, Elizabeth

Susan said...

This was a disaster for me. It was way too much for the loaf pan once it rose and the topping bubbled. It mad a mess of my oven and was dense.

Sherry said...

I am so sorry to hear you had a time of it with this recipe. I have made it for years and have not had that experience. I always make all of the recipes I post and if they don't work they don't get published. I made eggnog scones today and they are not going to get published! :( They still tasted good though.

Reba said...

I just took this out of the oven. Haven't gotten to try the actual bread but I have been nibbling on the crumb topping. Oh. My. Word. I could eat a whole pan of just that! Can't wait to try the bread!

Yvonne said...

What size can of pumpkin?

Sherry Thecharmofhome said...

I get the 15 oz. size and just measure out the cup. You will have some left over.

Debi said...

I know there is a few different kinds od canned pumpkin, Is this the pie filling, Pumpkin pack?

Sherry Thecharmofhome said...

It is just regular canned pumpkin.


Debi said...

Sorry to question again, would that be the one that says 100 percent pure pumpkin?

Sherry Thecharmofhome said...

Yes. I use 100% pure pumpkin. Nothing in it but pumpkin puree in a can.

MamaP said...

I was just wondering if I could substitute pumpkin pie spice. I am out of nutmeg and I just got home from the store!

Sherry Thecharmofhome said...

It looks like pumpkin pie spice also includes ginger. Even though ginger isn't in this recipe, I think adding 11/2 teaspoons of pumpkin pie spice would work out just fine. I would make it like that and then make a note in my recipe so then next time I would remember how I did it. LOL!

Tara said...

Made your Japanese fruit pie yesterday and also this pumpkin bread. Both were delicious! The streusel made all the difference. I love baking desserts with Fall inspired ones being my favorite. Thank you for the posts and I will be trying some of your other recipes!

crystalightning said...

Can I use unsalted butter for streusel?

The Charm of Home said...

Yes, you could use unsalted butter for the streusal topping.


destiny sanchez said...

How long would I bake if I were to use a muffin tin instead of a loaf pan?

The Charm of Home said...

The standard for baking muffins Destiny is 20 minutes. Check them with a toothpick and see that it comes out clean. That should work.

destiny sanchez said...

Thanks! They're in the oven now.

EnlightenMe said...

This comes out awesome!! I skip the cloves and don't sift the flour. I make a double batch because the family loves it!! Thanks for posting!

angela said...

Very good and moist. I substitute butter for the vegetable oil for the pumpkin bread and it turned out great and I love the strudel topping!

Shoe addict said...

This is awesome! A good variation for the next time I make it is adding some dried cranberries and maybe walnuts to the topping. Delish!!!


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