Pumpkin Bread – Perfect for Fall

Fall is here again and it’s time for warm cozy things like flannels, bonfires, and pumpkin bread!  This recipe makes two loaves of bread, so you can half it if you’d like, but why not make two and share with someone?  In fact, this makes an incredible holiday gift. You could get small gift sized loaf pans and this recipe would make several of those. That would be a great way to knock out several teacher or coworker gifts all at once! Also, you can add chocolate chips or pecans to this if you want!

You’ll need:

• 3 1/2 c all-purpose flour
• 1 t cinnamon
• 1 t nutmeg
• 1 1/2 t salt
• 2 t baking soda
• 1 15 oz can pumpkin
• 1 c vegetable oil
• 4 eggs
• 3 c sugar
• 2/3 c water

First, whisk together the flour, cinnamon, nutmeg, salt, and baking soda. Set this mixture aside.  Preheat oven to 350. Then in a separate large bowl, combine the pumpkin, oil, eggs, sugar and water.

Next, add the dry ingredients to the wet and mix together.  If you want to add chocolate chips, butterscotch chips, pecans, or anything else you think would be good, stir those in now.  Lightly grease two loaf pans and fill them about 2/3 full of the batter.

Bake at 350 for 60-65 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pans for about 10 minutes, then remove from pans and cool completely on a wire rack.  The smell that this will create in your kitchen is amazing!  I like to eat this warm with butter, but it’s also delicious at room temperature.Here’s a fun tip. Did you know that you can make your own flavored butter? Just let a stick of butter soften, then mix it with a hand mixer. This gives it the whipped consistency. Now you can stir in spices or fresh herbs to make it flavored. Personally, I would use some cinnamon to put on this bread. You can make all kinds of flavored butters this way – sweet or savory.   Happy Fall!

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Pumpkin Bread

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By Denise Palma – Serves: 2

Ingredients

• 3 1/3 c all purpose flour
• 3 c sugar
• 2 t baking soda
• 1 1/2 t salt
• 1 t cinnamon
• 1 t nutmeg
• 1 15 oz can pumpkin
• 1 c vegetable oil
• 4 eggs
• 2/3 c water

Instructions

1

Preheat oven to 350 degrees.

2

Lightly grease two 5x9x3 inch loaf pans.

3

Whisk together dry ingredients and set aside.

4

Mix together pumpkin, oil, water and eggs.

5

Add dry ingredients to wet and mix together.

6

Divide batter between the two loaf pans and bake 60-65 minutes or until toothpick inserted in the middle comes out clean.

7

Cool 10 minutes in pans, then place on wire rack to cool completely.