• Follow on Facebook
  • Follow on Pinterest
  • Let’s Collaborate

Life, Love, and Good Food

Nothing too fancy...just good food!

  • appetizer
  • Soup
  • Salad
  • entrée
    • chicken
    • beef
    • fish
    • pork
  • sides
  • bread
  • sweets
    • cakes
    • pies & pastries
    • cookies & bars
  • breakfast
  • Travel

UT’s Pumpkin Bread

11/11/16 | bread

Pin235
Tweet
Share97
Yum10
Reddit
342 Shares

This Pumpkin Bread recipe—a University of Tennessee campus tradition from the kitchen of Smokey—makes two loaves. One to enjoy, one to share!

UT Pumpkin Bread | Life, Love, and Good Food

We are a Tennessee Orange-blooded alumni family – in other words VFLs, Vols for Life! I know it’s been a little rough on the football field the last few weeks, but we still love the University of Tennessee, football in the SEC, and sharing good tailgating food, whether at the game or watching from home.

UT Pumpkin Bread | Life, Love, and Good Food

Students and alumni take pride in so many well known University of Tennessee traditions – Rocky Top, the Vol Walk, the Pride of the Southland’s “salute to the hill” and the UT Bakery’s signature recipe for Pumpkin Bread. Pumpkin Bread was one of the most popular bakery items when I was a student on campus (don’t ask, but it was more than 20 years ago) and still is today.

UT Pumpkin Bread | Life, Love, and Good Food

Pumpkin is one of my very favorite fall flavors, and I especially like this bread warm from the oven and with a cup of coffee. I think you will, too.

A few tips for this recipe:

  • Don’t get alarmed when you mix up the batter and it seems thin – it will bake up just fine.
  • The recipe says it will make two 9″ x 5″ loaves (nice for sharing!), but I really think smaller pans (8″ x 4″ if you can find them) work better.
  • I occasionally like to toss in a handful of chocolate chips. If you do add the chocolate chips, toss the chips with a tablespoon of flour and add to the batter just before pouring into the loaf pans. Don’t stir too much or they will all sink to the bottom!
  • If you like, spread warm slices with a little sweetened cream cheese.

Of course, our family will be cheering for the Vols  tomorrow especially since a win against the Kentucky Wildcats would put us closer to the opportunity to plan in the SEC Championship game! GO BIG ORANGE!

Sheila (’84), College of Communications; John (’85), College of Business; Allison (’10), College Scholars; Lindsay (’12), College of Business

UT Pumpkin Bread | Life, Love, and Good Food
Print
2.5 from 2 votes

UT's Pumpkin Bread

A great campus tradition from the kitchen of Smokey
Course Breakfast
Cuisine American
Keyword pumpkin bread, pumpkin,
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 loaves
Author sheilathigpen

Ingredients

  • 1-1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 can mashed pumpkin
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt
  • 2/3 teaspoon cloves
  • 2/3 teaspoon nutmeg
  • 2/3 teaspoon allspice
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/3 cup water

Instructions

  • Preheat oven to 350 degrees. Grease and flour two 9" x 5" loaf pans.
  • In a large bowl, combine sugar, oil, pumpkin, and eggs, mixing until well blended.
  • In another bowl, stir together the flour and spices. Add dry ingredients to the pumpkin mixture and blend well. Stir in vanilla and water until all ingredients are well blended. Batter will be runny.
  • Pour into prepared pans. and bake for one hour. Remove pans from oven and cool on racks for 10 minutes. Carefully remove from pans and cool completely. Slice and serve.
Tried this recipe?Mention @LifeLoveAndGoodFood or tag #lifeloveandgoodfood!

UT Pumpkin Bread | Life, Love, and Good Food

Comments | 5 comments

« Easy Brunswick Stew
Pumpkin Donuts with Molasses Glaze »

Comments

  1. Lanna Keck-Smith says

    January 21, 2014 at 6:25 pm

    The pumpkin bread from UT is my favorite ever!!! I have been looking for it for years!!! It is the BEST EVER!! I ate at least 2 pieces everyday in the art and architecture cafe. Thank you!

    Reply
    • sheilathigpen says

      January 21, 2014 at 6:31 pm

      Thanks, Lanna! This is our favorite Fall quick bread, too!

      Reply
  2. Mary Garner says

    September 26, 2018 at 11:52 am

    I have been looking for this recipe for years! Thank you so much! One of my fondest memories I’m going to UT was getting a cup of coffee and a slice of pumpkin bread in the art and architecture building before going to my 8 A M class.

    Reply
    • sheilathigpen says

      September 30, 2018 at 6:48 am

      Mary, glad you found the recipe! It’s one of my favorites and I can’t help but think back to my college days every time I bake this delicious bread! #VFL

      Reply

Trackbacks

  1. Whole Wheat Pumpkin Scones with Honey Orange Glaze says:
    October 6, 2014 at 11:40 pm

    […] I love pumpkin muffins, pumpkin pies, pumpkin pancakes (I promise to post this one soon for sure!), UT’s Pumpkin Bread, and these Whole Wheat Pumpkin […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

WELCOME!

Sheila Thigpen | Life, Love, and Good FoodI’m so happy you stopped by! I’m a Southern girl who enjoys cooking, photography, music, and sharing good food with family and friends. Please stick around a while and see what’s cooking in my kitchen.

More about me…

Connect with me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

LET'S STAY IN TOUCH!

IN CASE YOU’RE WONDERING

  • Let’s Collaborate
  • Disclosure/Privacy Policy
  • About the Publisher
  • Reviews and Gift Guides

Ahalogy Content Partner

Copyright © 2019 · Tasteful theme by Restored 316