There's something about the smell of pumpkin bread baking that makes a house feel like fall. This classic family recipe combines real pumpkin, cinnamon, and nutmeg into a wonderfully moist, sweet quick bread.

Perfect for breakfast, an afternoon snack, or served warm with a little butter.

Yield: Approximately 2 standard loaves
Prep Time: 15 minutes
Bake Time: 50–65 minutes
Oven Temperature: 350°F

Preheat your oven to 350°F.

Grease two standard 9×5-inch loaf pans or line them with parchment paper.

In a large mixing bowl, combine the vegetable oil, eggs, water, pumpkin purée, and sugar.

Whisk or mix until smooth and well combined.

In a separate bowl, sift together the flour, salt, baking soda, cinnamon, and nutmeg.

Whisk to distribute the spices evenly throughout the flour.

Gradually add the dry ingredient mixture to the pumpkin mixture.

Gently stir until just combined and no dry flour remains.

Don't overmix! Overworking the batter can make pumpkin bread dense or tough.

Divide the batter evenly between the two prepared loaf pans.

Spread the batter gently so it's level in each pan. Avoid filling the pans more than about ⅔–¾ full.

Bake at 350°F for approximately 50–65 minutes.

Begin checking at 50 minutes, as directed in the original family recipe.

Insert a toothpick into the center of each loaf. The bread is done when the toothpick comes out clean or with just a few moist crumbs.

If the tops are browning too quickly before the centers finish, loosely cover the loaves with aluminum foil.

Allow the pumpkin bread to cool in the pans for 10–15 minutes.

Carefully remove the loaves and transfer them to a wire rack to finish cooling.

Slice and enjoy warm or at room temperature.

Use pure pumpkin. Canned 100% pumpkin purée works perfectly. Avoid pumpkin pie filling, which already contains sugar and spices.

Don't overmix the batter. Mix just until everything comes together for a tender, moist crumb.

Check the center. Pumpkin bread is naturally moist, so the center may need extra baking time even when the outside looks finished.

Make it ahead. Pumpkin bread often tastes even better the next day after the spices have had time to develop.

Try it toasted. A thick slice warmed with a little butter makes a fantastic breakfast.

For convenient individual servings, slice the bread before freezing and wrap slices separately.

From Kathy Bird's family recipe collection, shared through Mesa County Digest's From Our Kitchen.