What could be better on a chilly morning than a nice slice of pumpkin bread and a hot cup of coffee? I love to make pumpkin bread this time of year. Aside from its deliciousness, it gives me an excuse to use my pumpkin loaf mold.
I bought this years ago from the Crate & Barrel Outlet. I love the pumpkin design, the fluted sides and the rich, warm color.
I've been using this pumpkin bread recipe for years, and it is truly delectable.
1 (15 oz) can of pumpkin puree
1 cup of vegetable oil
1/2 cup of water
3 cups of sugar
3 1/2 cups of all-purpose flour
2 tsp of baking soda
1 1/2 tsp of salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
Preheat oven to 350 degrees. Grease & flour three 7x3 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 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
This pumpkin bread is moist and delicious and makes the entire house smell amazing.
This recipe makes a lot, but that's okay, because it's a real crowd pleaser!
You won't be sorry if you make this delightful fall treat!