No-One-Makes-It-Like-Mom'S Pumpkin Bread: Recipe

Name: No-One-Makes-It-Like-Mom'S Pumpkin Bread:
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15 oz can pumpkin puree; 2 cups granulated sugar; 1 small overly-ripe banana, smashed; 4 large eggs; 3 1/2 cups AP flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2-1 teaspoons nutmeg (or pumpkin pie spice); 2/3 cup non-fat milk (**Used almond milk in this recipe)

Servings: persons

1
Preheat oven to 350F
2
Grease bottom and sides of 3 loaf pans. Set aside.
3
In an extra large mixing bowl beat the sugar and smashed banana with an electric mixer on medium speed until well combined and incorporated. Then add the eggs, one at a time, beating after each addition until combined. Set aside.
4
In a large mixing bowl combine all dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg/pumpkin pie spice). Add dry ingredients & milk/non-dairy substitute alternatively into the sugar mixture. Beat after each addition on low speed just until combined. Beat in pumpkin puree at the end.
5
Spoon batter evenly among 3 bread loaves. Bake in oven for 50-60 minutes until golden brown on top or until wooden toothpick inserted in centers come out clean. If the top of your bread is browning too fast, loosely place a sheet of foil on top and continue baking. **DO NOT CHANGE OVEN TEMP**
6
When done remove from oven and cool for 10 minutes. Remove from pans and cool completely on wire racks. Wrap and store overnight before slicing.
7
**IF YOU WOULD LIKE TO BAKE AS MUFFINS** (Standard muffin tin of 12): Keep the oven temperature and make for 15-20 minutes. My oven is slightly hotter than others so mine took 12 minutes.
8
STORING: Baked breads can be stored in the freezer for up to 3 months. Keep them in loaves or slice in portions, as desired.

954

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 15 oz can pumpkin puree, 2 cups granulated sugar, 1 small overly-ripe banana, smashed, 4 large eggs, and more.

Yes, No-One-Makes-It-Like-Mom'S Pumpkin Bread: falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No-One-Makes-It-Like-Mom'S Pumpkin Bread:

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions