Pumpkin Bread Recipe

It’s fall, and in my world that means pumpkin.  Pumpkin anything:  pie, soup, scones, pancakes, and bread.  If it has pumpkin in it, I’m there, and I love it.

 

 

I was a hostess this week for my monthly garden club meeting, and I knew pumpkin bread would be a perfect snack for our morning meeting.  I served it along with donut holes, chocolate candy, cider, and orange juice.  Sounds nourishing, right???  The pumpkin bread was from a simple recipe I found at www.allrecipes.com, and it made two big loaves, one to eat and one to freeze.  I knew it would be my recipe of the week.

 

 

PUMPKIN BREAD

• 3 1/2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 3 teaspoons pumpkin pie spice

• 1 teaspoon salt

• 3 cups white sugar

• 1 cup vegetable oil

• 4 eggs

• 1 (15 ounce) can pumpkin puree

• 1/2 cup water

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

2. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.

3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

  It will make a great treat for your family this week-end.  Have a good one!!!

 

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Take care.

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