A few weeks ago my friend Jess took me out to dinner for my birthday. It was the same day as a root canal, so I opted for Kneaders so that I could have some soup and still be able to enjoy my dinner without much chewing! One of my favorite parts of going to Kneaders is that they have their bread samples sitting at the register, and I may have had my fair share of their pumpkin bread samples that night. I have that to thank for my current obsession that is starting to cost me an arm and an leg!
I’ve been obsessed with this bread, and been buying a loaf every time I drive by the restaurant. But unfortunately the bread is not the cheapest. So I decided that I needed to start making it at home. UM- HELLO, it’s amazing and super easy. Plus, it makes 3 full size loaves.
Ingredients Instructions Preheat oven to 325°
In a large bowl, combine all the dry ingredients; flour, pumpkin pie spice, nutmeg, cinnamon, baking soda, baking powder and salt. Sift together than set aside.
Whip together the softened butter and sugar until well combined. Add the eggs one at a time and then the pumpkin. Once mixed together, add the dry ingredients slowly alternating with the water.
Place mixture into 3 large (or 6 small) cake pans that have been greased or lined. Bake at 325° for an hour (about 10 minutes less for the small loaves)
Let cool on a baking rack then store in an air tight bag, or freeze in freezer paper and then an air tight bag.
recipe adapted from Burnt Apple
Today I’m also over at Pretty Providence sharing the free bread wrapper printables you can see around the loaves pictures above!! Go check it out.
What are your favorite flavors of fall? Pumpkin or Apple?
A few other posts you may love:
Cheesy Potato Wedges | Homemade Coconut Ice Cream
How yummy is this?! I’m so pinning this 🙂
Do you think it would be possible to substitute coconut oil for the butter? I like this recipe because it uses more pumpkin and less sugar than most others. I saw some people substituting coconut oil (melted) in other recipes for the oil, so I was thinking coconut oil even in its room temperature form may work for the butter here.
Thanks for the recipe it’s delicious! I bake it regularly and loving it in this fall weather! I added walnuts to some loaves and they were so delicious as well!
Oh I want to try it with walnuts not!!!!
Just made and tasted your pumpkin bread. I’ve never had Kneaders Pumpkin Bread, but this is so so good! This will be replacing my old go-to!
Years ago, I tried about 8 recipes for pumpkin bread that all claimed to be the best. This one was the clear winner, and everyone I make it for agrees! It’s my go to recipe, and it’s become a tradition for my family. It still feels like summer where I live, but I couldn’t help but kick off the fall with some pumpkin bread! I just put my loaves in the oven, and I thought I’d leave a note telling you how much I love it.
By the way, I’ve never even heard of Kneaders, but your recipe reminds me of the pumpkin bread they serve at a tiny, family owned tea room in my home town. It’s so nice to be able to make my own now that I live far away. Thanks for an amazing recipe!
Kneaders used to be a small family owned bakery/cafe next to my hometown. They have since expanded and have many locations now throughout western and central united states. I’m so glad you love this one. It’s a great comfort snack for me!