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[Music] [Applause] [Applause] hi guys I’m Laura Vitale and on this episode of Laura in the kitchen I’m gonna show you how to make pumpkin bread now I’ve got lots and lots of emails about showing us how they make pumpkin bread we love anything pumpkin around this time of year so we’re gonna do it now if you know me you know I love to have things like this I love to make them on the weekend and have them ready for me in the fridge for like you know we get weekday mornings for breakfast because I don’t know about you but I don’t have time during a week for a proper breakfast and so by having some lighters in the fridge it’s definitely a great wake-up call so let’s go one ingredients so we can get started I pump computer right behind half a cup I have some all-purpose flour 1 and 1/2 cups 1/2 cups of regular sugar 1/2 a cup of vegetable oil so I’m gonna extract 2 eggs pumpkin pie spice and I have 1/2 a teaspoon each of baking soda baking powder and salt now easy as pie the first thing you wanna do pre-heat your oven to 350 second thing you ready to take a 9 by 5 inch loaf pan spray with nonstick cooking spray and lay the bottom with parchment paper okay this is what I’m gonna do take your dry ingredients going to take the flour and I’m gonna take the baking powder soda and salt and I’m gonna take about a tablespoon of pumpkin pie spice because I like a lot of spice okay set that aside you don’t really have to mix it I mean I mix everything together and this is such an easy recipe all the one goal only one go so I’m gonna take the pumpkin pie puree it’s not popping pop pureed pumpkin pure pumpkin puree look tongue twister there 1/2 a cup of vegetable oil the sugar and now I’m gonna crack our eggs remember always to crack them do it this bowl it’s in a different Bowl so that any shell you can kind of pick it out yeah and never got this okay and a drop of vanilla that’s it now that’s just wasted six to whisk this together I’m having a very difficult time speaking today I am not know what’s wrong with me everything seems to be a tongue twister for me right look how quick that is I mean it really is a very very quick little thing you can make last note last minute notice too if you’re having company over and then all the dry ingredients in I just really love the color of this just to me it’s like ah smells them home and makes your house smell incredible this is pretty good nice and smooth no lumps here yeah let’s put this in our prepared loaf pan take my little handy spatula all right like this here we go great let’s smooth this out just like so now this is gonna go into your preheated 350 degree oven for about 15 minutes to an hour at 15 minutes check it with a toothpick put it in the middle if it comes out clean you know it’s done if not just keep checking it every five minutes after 15 minutes okay fifty not 15 my pumpkin bread was baked for exactly 16 minutes and as you can see it’s perfectly crispy on the outside and I’ve inserted a toothpick in the middle it came out clean so I know it’s perfectly done the inside as well I’m just gonna loosen it the sides with my knife should come out pretty easy plate over this is still nice and warm exactly how I like it oh yeah peel off the parchment get rid of that and here we go it’s perfect I just want to cut a slice of it so you can see I’m not going to eat it any just yet just because I have come he’s coming over look at that it’s steamy its moist I guess I could just sneak it the time oh so this is also easy if you’re anything like me and you love anything pumpkin go in your kitchen and make this recipe you will love it to get this recipe on the recipe check out my website www.levitt.com bye bye [Music]

26 Comments

  1. I tried this recipe today.However, I put equal amount of flour and pumpkin puree( which I made from fresh Japanese "kabucha"pumpkin without peeling for texture.I added only half a cup of coconut sugar , yet I found it already sweet.I added pumpkin seeds for garnish.it was perfect.Thanks…Neri Kawashima(Japan)

  2. Just made this, it was good but in my opinion too much spice. It lingers on your tongue after, I'd probably half it next time. But if you like a lot of spice then go for it

  3. I want to make this today but I don't know what is pumpkin pie spice. What is it made of please?

  4. I have to say Laura, I have been using this pumpkin bread recipe for years now and I couldn't be happier! My loaf always comes out so moist and delicious, and it is so effortless to put together. I can't thank you enough for sharing this awesome recipe and I think everyone should try it! 

  5. Made this today!!!! And they were so good!!!!! It was my first time making bread!!!! Thank u so much for the recipe!

  6. hey there . my oven maximum temperature is 250 . then how many time and what the temperature i should use for this recipe ?

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