Amish Pumpkin Bread
It’s almost fall! And it’s about time for all things pumpkin again. So I’m baking Amish pumpkin bread.
Pumpkin and spices go together so well, and when fall comes around, I can’t get enough of it. And this recipe for pumpkin spice bread makes an easy quick bread that is delightfully moist and tasty!!
Not to mention, the heavenly smell that a delicious loaf of freshly baked pumpkin spice bread leaves in your kitchen! It makes me happy! 🙂
Difference Between Quick Bread and Yeast Bread
This Amish Pumpkin bread is a quick bread that’s shaped into a loaf. But in case you’re thinking, “What is a quick bread?” I’ll answer that question for you.
Quick bread is exactly what it sounds like. It’s a bread that is quick to make.
And most of us are familiar with two main types of bread. They are yeast bread and quick bread.
Loaf bread that’s used for sandwiches, etc. is yeast bread. And it takes several hours to make, from start to finish, because it needs resting time to allow the yeast to do its work.
Quick bread, however, is leavened with baking soda and/or baking powder instead of yeast. And this category includes fluffy biscuits that we all love, cornbread, sweet bread such as zucchini bread or banana bread, muffins, etc.
Yeast bread also needs extra kneading to help develop the gluten and produce an elastic dough with a better structure.
With quick bread, however, you don’t want to overmix the batter, as it will produce a chewy, heavy texture. Only mix to combine to create the best loaf of quick bread.
And Amish quick breads are usually made with some sort of fruit or vegetable, so there are added nutritional benefits that you won’t get from yeast bread. Although, they probably contain more sugar too.
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Moist Easy Pumpkin Bread from Scratch
This quick pumpkin bread recipe is also very easy to make.
Making quick bread is similar to baking a cake. Simply mix the ingredients, pour the batter into loaf pans, and bake.
Actually, it’s even simpler than making a cake because you don’t need to make any frosting. And obviously, it’s healthier too.
You can cook a pie pumpkin or butternut squash to make the puree if you want. But I don’t see any problem with using canned pumpkin puree either. It will be great either way!
Spiced Pecan Pumpkin Quick Bread Recipe
Of course, pumpkin bread needs spices because honestly, that’s where most of the flavor comes from.
But if you don’t like some of the spices included in the recipe, you can omit them and add extra of your favorite flavor.
Adding the pecans is also completely optional. So if you’re feeling too tight to buy nuts, someone has an allergy, or you just don’t like nuts, feel free to leave them out.
I like pumpkin bread with or without nuts, but I do enjoy the crunchy texture that they add.
You can also substitute pecans for walnuts or your favorite nuts.
You can use any loaf pans that you have to bake this pumpkin bread.
But there are obvious differences in loaf pans. And the heaviness or thickness of your loaf pan can make a difference in how long your bread needs to bake.
True story: Years ago I decided to do some baking for extra cash. I asked around town, to see if anyone would be willing to sell bread, cinnamon rolls, etc. for me.
I found a few people that were happy to display my baked goods in their shop. So I started selling baked goods.
My in-laws had owned a bakery for a while, so they gave me several of their extra bread pans to use.
And I also had a couple of my own that were gifted to me at our wedding, but they were thinner than the ones that my mom-in-law gave to me.
So by now, I had been baking bread for years, with the thinner pans, and knew exactly how long to bake my bread so that it came out perfectly done. So I baked my bread for thirty minutes like I always had, and it looked done.
But I got a review that my bread was doughy in the center. Yikes! It was quite embarrassing to have sold doughy bread.
But anyway, all of that to say that whenever you’re using heavy pans, you may need to add a few additional minutes to the baking time.
What to do With Amish Pumpkin Bread
I love to eat a slice of moist and tasty pumpkin bread for breakfast with a cup of tea or coffee. (And yes, I have switched from drinking coffee every morning to drinking tea. I’ve fallen in love with chai tea and decided that I enjoy the flavor of tea better than coffee.)
So nowadays, you’ll find me with a cup of hot chai and pumpkin bread. And what could be more perfect on these lovely cool mornings?
And I eat my pumpkin bread plain, but you could warm it a bit and spread some butter on the top if desired.
Pumpkin bread can be served as a dessert with any meal. And if you want to dress it up, spread a bit of cream cheese frosting onto the slices of bread.
This easy pumpkin spice loaf is also great to share with friends as holiday gifts. You could buy the mini loaf pans, and divide the batter into several small loaves to give away to elderly neighbors.
(Fill the well-greased pans about 2/3 full. I haven’t actually tried this. But I’m guessing that this recipe will make about 8 -10 mini loaves. And I would start checking for doneness after about 25 minutes.)
More Amish Pumpkin Recipes for you to try…
Amish Pumpkin Bread Recipe
- 2 1/2 c. sugar
- 1 c. canola oil (or your favorite baking oil)
- 2 c. pumpkin puree (NOT pumpkin pie filling)
- 4 large eggs
- 3 1/4 c. all-purpose flour
- 2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground nutmeg
- 1 c. chopped pecans, optional
- Preheat the oven to 350°.
- Grease and flour (or place a piece of parchment paper on the bottom for easy removal) two 9 x 5" loaf pans.
- In a large mixing bowl, mix the sugar, oil, pumpkin, and eggs until well creamed.2 1/2 c. sugar, 1 c. canola oil (or your favorite baking oil), 2 c. pumpkin puree (NOT pumpkin pie filling), 4 large eggs
- In a seperate bowl, mix the dry ingredients.3 1/4 c. all-purpose flour, 2 tsp. salt, 1 tsp. baking powder, 1 tsp. baking soda, 2 tsp. ground cinnamon, 1 tsp. ground cloves, 1 tsp. ground nutmeg
- Add the dry ingredients to the wet ingredients and only mix to combine.
- If desired, stir chopped nuts into the batter. You can also sprinkle some nuts over the top.1 c. chopped pecans, optional
- Divide the batter between two well-greased bread pans.
- Bake (in the middle of the oven) for about one hour or until a toothpick inserted in the center comes out with only a couple of crumbs.
- Remove from the oven and let the loaves rest in the pans for about 10 minutes before removing them to a wire rack to cool.
- Store in an airtight container or bag. (I bag mine before they are completely cool because it helps to keep them moist.)
- Can be stored at room temperature for up to three days. Refrigerate for up to a week.
- This bread also freezes well. Tightly wrap and freeze one loaf for later. And you can even slice and individually wrap the bread if you want to remove only a slice at a time. Just make sure that it is well-wrapped.