Wednesday, September 30, 2015

THE best pumpkin bread

'tis the season! pumpkin season! I usually make my first batch of pumpkin bread on or before september 1st. it's really too soon, especially since the weather can still be extremely warm, but I can't help it. this recipe is just that good - and it makes three medium loaves so you can keep one and give two away to spread fall cheer!

I always buy the disposable foil loaf pans from the grocery store since the recipe makes three loaves - I give two away and foil tins make it so much easier. we brought a loaf to a couples shower over the weekend, I brought one to work, and we devoured the third loaf. if you like pumpkin, you must try this recipe!


-1 can (15 oz.) pumpkin puree
-4 eggs
-1 c. oil
-2/3 c. water
-3 c. white sugar
-3 1/2 c. flour
-2 t. baking soda
-1 1/2 t. salt
-1 t. ground nutmeg
-1 t. ground cinnamon
-1/2 t. ground cloves
-1/4 t. ground ginger


1. preheat oven to 350 degrees and grease 3 medium loaf pans.

2. in large bowl, mix pumpkin, eggs, oil, water, and sugar until well blended.

3. in a separate bowl, whisk the flour, baking soda, salt, nutmeg, cinnamon, cloves, and ginger.

4. stir the dry ingredients into the pumpkin mix. pour into loaf pans and bake for 50 minutes.

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