Nothing says FALL in our house like pumpkin — pumpkin, anything except pumpkin-spiced lattes. I am not a coffee girl at all, so while a PSL smells great, it definitely does not taste great.
But pumpkin bread and pumpkin muffins? All day, every day.
RV Baking — Make-Ahead Pumpkin Bread Recipe
This pumpkin bread and muffin recipe is super easy, comes together in minutes, and will disappear in a flash. It’s good that it makes two loaves, one for devouring and one for freezing to eat later or take with you on your next RV trip. If you really want to be strong, surprise your neighbors with a loaf.
Most of the time, I add chopped pecans; I like the extra bit of flavor and crunch. I’m also a sucker for a sprinkling of a cinnamon/sugar mix before putting them in the oven. My dad likes raisins when I make some for him. I buy a small box and add a handful, maybe a 1/2 cup. It’ll be a huge hit, no matter how you customize it.
I usually just spray my pans, but you can use a butter/flour combination or line the loaf pans with parchment paper. If I’m giving them away, I use the foil disposable pans.
Now that your loaf pans are ready, it’s time to get baking!
Whisk together flour, sugar, baking soda, baking powder and cinnamon. Smells good already.
In a second bowl, whisk together the eggs, oil, and pumpkin puree.
Slowly add the dry ingredients into the wet, and whisk until smooth.
Fold in chopped nuts and/or any other items you’re adding.
Divide into loaf pans, sprinkle the tops with a cinnamon/sugar mixture, and bake at 350 for 45-55 minutes until a toothpick comes out clean. My oven ranges from 50-52 minutes. Let pans cool on a wire rack for 15 minutes, then remove loaves and cool completely.
For muffins: Line the muffin pan with paper liners and bake regular-sized muffins for about 20 minutes and mini muffins for about 15 minutes.
For freezing: I wrap the cooled loaf in plastic wrap and then heavy-duty foil. You can also wrap it in plastic wrap and store it in a storage container.
Easy Pumpkin Bread
Ingredients
- 2 cups flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 3 large eggs (room temperature)
- 1 cup vegetable oil (or corn oil or extra light olive oil)
- 15-oz can pumpkin puree
- 3/4 cup chopped pecans (or walnuts)
- 1/2 cup to 3/4 cup raisins (optional)
Topping (optional)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350˚F. Butter and lightly dust with flour or spray with cooking spray or line two bread loaf pans with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and cinnamon.
- In a second medium mixing bowl, whisk together the eggs, oil, and pumpkin puree.
- Slowly add dry ingredients to the wet, then whisk until smooth. Fold in the chopped nuts.
- Divide evenly between 2 prepared bread pans, sprinkle sugar mixture on top, and bake at 350˚F for 45-55 minutes, or until a toothpick comes out clean. Let cool in the pans for 10-15 minutes, then transfer to a wire rack to cool fully.
For muffins: Line the muffin pan with paper liners and bake regular-sized muffins for about 20 minutes and mini muffins for about 15 minutes.
For freezing: I wrap the cooled loaf in plastic wrap and then heavy-duty foil. You can also wrap it in plastic wrap and store it in a storage container.
Check out these other recipes by M & M Hit the Road
 I’m Maureen Milne, F446881. Mark and I are becoming empty nest veterans and you know what, we enjoy it! We are always on the lookout for the next adventure, our friends call us the X-Games family. We are avid hikers, cyclists and skiers (both snow and water). Mark does triathlons and we run several races a year. We’ve been RVing together since we were teenagers and we love traveling with our two grown sons. I share our RV adventures, RV friendly recipes, wonderful campgrounds and more on my blog, M&M Hit The Road. You can also find our fun on Facebook, Instagram, Twitter and YouTube. |
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