Pumpkin Bread is a crave-able fall bite! Not too sweet and perfect with your morning cup of coffee! It’s the perfect thing to eat this autumn!

Growing up my mom’s recipe book was always a treasure to me. She would add magazine clippings, hand written recipes from friends & family, product packages…if it sounded good it went in the book. One of my all-time favorites from the book is this Pumpkin Ring recipe. It came off a Bisquick box and I can’t even begin to count how many times Mom and I have made this recipe. Every time I bake it, all those food memories come flooding back.

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I like this Pumpkin Bread straight up, but if you’re making it for dessert or just like your morning coffee companion a little sweeter you can drizzle a glaze over the top. Easy presentation points kids. All I know is your house is going to smell amazing and you’ll willing give up grabbing a pastry during your morning coffee run when this bread is in your house.  Happy fall kids!

Pumpkin Bread

Pumpkin Bread is a crave-able fall bite! Not too sweet and perfect with your morning cup of coffee! It's the perfect thing to eat this autumn!

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Course: Dessert

Cuisine: American

Servings: 12 servings

Calories: 430kcal

Author: Julie Espy

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoon baking powder
• 1/2 tablespoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1/2 cup vegetable shortening
• 1 cup sugar
• 1 cup brown sugar
• 16 ounce can pumpkin puree, not pumpkin pie mix
• 1/2 cup butter, softened
• 4 eggs
• 1/4 cup milk

Instructions

• Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
• Add the flour, baking powder, salt, and pumpkin pie spice to the bowl of a food processor. Pulse the dry ingredients for 10 seconds. Add the shortening and pulse until small crumbs form. (Think pie crust. If you don't have a food processor, combine the dry ingredients in a mixing bowl, and cut in the shortening using a fork.)
• Transfer the flour mixture to a large mixing bowl, add the sugar, brown sugar, pumpkin puree, butter, eggs, and milk. Beat everything together on medium-low speed until just combined, scraping the bowl as needed. Pour batter into prepared pan.
• Bake for 50 minutes or until a toothpick inserted in the center of the bread comes out clean.
• Carefully remove the pan from the oven, and let cool for 10 minutes in the pan. Remove from pan, and cool completely on a wire rack.

Notes

If you like your Pumpkin Bread a little sweeter, drizzle it with a simple glaze. Whisk together 1 cup powdered sugar, 1 tablespoon milk. and 1/2 teaspoon vanilla in a small mixing bowl and then pour the glaze evenly over the cooled bundt, letting it drop down the sides.

Nutrition

Calories: 430kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 391mg | Potassium: 314mg | Fiber: 2g | Sugar: 36g | Vitamin A: 124.1% | Vitamin C: 2% | Calcium: 11.4% | Iron: 14.3%

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