Ah… Fall is finally here! The fall season is my absolute favorite. Life seems to slow down. Summer schedules are all over the place. Not a lot of routine, just going and doing as much as we can while the nice weather is around.
Fall marks the end of gardening for us and all the work that comes along with it is done until spring. It also means it’s apple cider pressing time (this weekend woohoo!) and the end of all our canning for the year.
With all the work ending what will I fill my time up with, you ask???
BAKING! Finally, I can use the oven again without making our house 80 degrees. As soon as we have highs in the 60’s I start baking like crazy.
A couple weeks ago I cooked up our pumpkins and got them pureed and frozen for all the delicious fall recipes. One of the first things I decided to make was this pumpkin bread. The original recipe comes from my husband’s family recipes. I tweaked it just slightly and it is one of our family’s favorites to enjoy at the start of the cooler weather. Well, anytime really. 🙂
You start with a large bowl and add in all the dry ingredients… Flour, sugar, nutmeg, allspice, cinnamon, baking soda, salt… Mix it all up and then set aside.
In another bowl add in all your wet ingredients. I start off with melting the butter then adding water, pumpkin puree, eggs, and honey to it. Mix until everything is well combined.
Pour the wet ingredients into the dry ingredients and fold in until all the flour is moistened.
Pour the batter into a greased and floured large loaf pan. Bake for about an hour or until a toothpick comes out clean when poked into the center.
Let cool in the pan for about 5 minutes then gently remove the loaf to a cooling rack.
I hope you try out this recipe, it’s so simple and delicious. You won’t regret it! What are some of your favorite fall recipes? Comment down below!
Some other pumpkin recipes you might like are…
Pumpkin Bread
Ingredients
- 1 3/4 cup flour
- 3/4 cup sugar coconut or white sugar
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 3/4 tsp sea salt
- 1/2 cup melted butter
- 1/2 cup honey
- 1/4 cup water
- 2 eggs
- 1 cup pumpkin puree
Instructions
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Preheat the oven to 350F and prep a large loaf pan by greasing with butter and flouring.
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In a large mixing bowl, add in the flour, sugar, nutmeg, allspice, cinnamon, baking soda, and salt. Stir with a whisk until combined and set aside.
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In another bowl add in the melted butter, honey, water, eggs, and pumpkin puree. Whisk until thoroughly combined.
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Pour the wet ingredients into the dry ingredients and fold until the flour is well incorporated. Pour batter into prepared loaf pan and bake for about an hour. I usually check mine at 50 minutes with a toothpick and keep checking every 5 minutes or so until the toothpick comes out clean from the center.
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Cool in the pan for 5 minutes and then turn out onto a cooling rack. Once the loaf has cooled down to warm slice and serve. This also makes for some amazing french toast!
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