when it comes to holiday comfort foods, my kids would say, mom’s pumpkin bread. i’ve been baking this bread during the holidays for over 20 years. a simple text telling them that i made pumpkin bread can actually bring them swiftly over for a slice or two.
i made attempts to try and make this a healthier version, but i’m not gonna lie, this is a yummy, moist pumpkin bread made with lots of love and lots of sugar and oil.
one of the best parts of the pumpkin bread is not long after it’s out of the oven, cooled for about 10 minutes, and you cut the top off. it’s still warm, moist and has that little bit of crust on it… ohhh so good!
once you’ve cut the top off and devoured it, it becomes a thing of beauty inverted onto a serving dish or cake pedestal. this recipe yields approximately 25+ slices so it’s great for holiday parties, in fact, my husbands taking one to the office holiday party this week, which means i’ll be baking another one, but the top is all mine!
if you want to step it up a notch you can drizzle a glaze over the top or if you like nuts, like i do, you can add walnuts to the recipe. my family hates nuts in their baked goodies, so i omit them.
- 2 cups canned pumpkin
- 1 cup canola oil
- 4 eggs
- ⅔ cup water
- 2 teaspoon pure vanilla
- 3½ cups gluten free flour (I used Red Mill)
- 3 cups raw sugar
- 2 teaspoon cinnamon
- 2 teaspoon nutmeg
- 2 teaspoon pumpkin pie spice
- 1 cup walnuts (optional)
- Preheat oven to 350° (I use a convection oven)
- Add all wet ingredients into a mixing bowl in the order listed, mix on low until blended.
- Add all dry ingredients into a large bowl, stir until blended.
- Turn mixer on low and slowly add dry ingredients into the mixing bowl, continue mixing until smooth.
- Grease and flour 1 bundt pan.
- Bake at 350° for 75 minutes, checking for doneness with a cake tester. Bake an additional 10 minutes if needed, once again checking to be sure your cake tester comes away clean.