Pumpkin Bread

A year and a half ago around the holidays, someone asked me if I had ever made a pumpkin loaf before.  I told her no, but that I wanted to try it out…and completely forgot.  Well, my best friend’s sister came in town to visit, and she was hoping to get some sort of goodies from me, since apparently I “tease” her with all of the food that’s posted on here.  😉  She’s actually a big fan of pumpkin, and it was her daughter’s birthday party that I made the pumpkin cupcakes for a while back, so I knew that this would be a safe flavor to make…so that’s what determined the pumpkin bread decision.  So, she has become another guinea pig, but gets free yummies in the process.  Double whammy.

pumpkin bread

My cinnamon honey butter goes wonderfully on this bread.  In fact, maybe it’s a little too wonderful on here.  I would say it kinda feels wrong to be eating something with such a wonderful holiday flavor…but nothing can feel wrong about eating pumpkin bread.  I guess the technical season that pumpkin flavored foods really starts getting in the swing of things is when October hits…but the good thing is that it continues through Christmas.  I will definitely be making this for the holidays and wrapping them up to be put into gift baskets!  🙂

Pumpkin Bread Recipe:

1 (15 oz.) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

1 teaspoon vanilla

3 cups white sugar

3 1/2 cups all purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans, or two 9×5 inch loaf pans.  In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.  Bake for about 50-60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.  Cool in pans for about 15 minutes, turn out onto cooling racks and cool completely.


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