When the leaves start to change colors, pumpkin everything starts to line the shelves at the grocery store. Pumpkin beer, pumpkin coffee creamer, pumpkin granola – you name it. While it’s easy to pick up your favorite pumpkin spice treats at the store, it’s prime time to get in the kitchen and make some homemade goodies. It’s fall y’all!
One of our favorite fall recipes is pumpkin bread. Eat it warm and toasted for breakfast, as an afterschool snack with fresh apple slices or handful of dried cranberries, or even for dessert with a dollop of whipped cream or caramel ice cream. The Test Kitchen’s recipe is even topped with pumpkin seeds. Don’t buy those at the grocery store either, and plan to make this pumpkin loaf after a night or carving pumpkins with the family.
In a small bowl, stir together whole wheat flour, all-purpose flour, cinnamon, salt, nutmeg, ginger, baking soda, allspice and baking powder.
In a large bowl, use a Hamilton Beach® hand mixer to beat together eggs, sugar, pumpkin puree, vegetable oil, milk and vanilla extract. Reduce the mixer speed to low and gradually add the dry ingredients until well blended.
Add the batter into a prepared bread pan and sprinkle with a generous amount of pumpkin seeds. Get creative with a fall-inspired design or simply sprinkle them on top. Bake at 350 degrees for 50 to 55 minutes until the bread is fully cooked.
You’ll make this pumpkin bread all season long. Make it for the neighbors to welcome fall or have a loaf in the kitchen as a go-to for breakfast or dessert on chilly days.
Want to incorporate pumpkin into your meal planning as much as possible this fall? Try some our favorite pumpkin recipes like this slow cooker pumpkin dump cake, creamy slow cooker pumpkin soup, and fluffy pumpkin spice waffles.
Other fall recipes to try: