I’m a big fan of pumpkin, but I’m just as likely to make pumpkin muffins in June as in October and November. It doesn’t have to be fall for me to get in the “pumpkin pie spice” mood. But if you’re like much of the world that it turns to fall and you love everything having to do with pumpkin, this recipe is for you!
I have stated my love for quick breads before. Cinnamon-Raisin, Cranberry-Orange, Zucchini, Banana… I’m kind of a sucker for most quick breads. They mix up quickly, they freeze well, they taste great. I love them for breakfast, and my kids will happily eat them at almost any time of the day. And if you have a hankering for pumpkin right now and don’t really want to down a piece of pie right now, try this bread recipe! You won’t be disappointed.
This recipe was featured in the October 2016 issue of Family Magazine.
What you need:
- 5 large eggs
- 1 1/4 cups canola oil
- 15 oz. pumpkin puree
- 1 c. all-purpose flour
- 1 c. white whole wheat flour
- 2 c. sugar
- 2 (3 oz.) packages cook-and-serve vanilla pudding mix
- 1 t. baking soda
- 1 t. pumpkin pie spice
- 1/2 t. salt
- electric stand mixer fitted with paddle attachment
- 5 mini loaf pans (5 3/4 x 3-in) or 2 loaf pans (8 1/2 x 4 1/2-in)
- parchment paper
- cooling racks
Time: 15 minutes prep, 50-70 minutes baking
Freezeable: Yes! Quick breads freeze beautifully.
Serves: Makes 5 mini loaves or 2 regular loaves (or 1 regular and 3 mini!)
Multiplying the recipe: You would need to mix them separately, but you could bake them together. Add a few minutes to your baking time and rotate the pans midway through baking.
In the bowl of a stand mixer, beat the eggs. Add the oil and pumpkin puree, continuing to beat until smooth. In a medium mixing bowl, whisk together the flours, sugar, pudding mix, baking soda, pumpkin pie spice, and salt. In three batches, gradually beat the dry ingredients into the pumpkin mixture.
Pour batter into five 5 ¾ x 3-in. mini loaf pans lined with parchment paper. Bake at 325F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
You can also use two 8.5 x 4.5-in. loaf pans. Bake for 60-70 minutes. To cover all combinations, I often bake one 8.5 x 4.5 loaf pan and three 5 ¾ x 3-in loaf pans.