Pumpkin Bread

 

Pumpkin Bread is the first recipe I make each fall as the temps begin to drop in Texas, which is usually late October/early November, and it’s a huge hit for cool mornings, teacher gifties, dessert, or to cure your I-need-a-fall-treat-while-I-watch-hallmark-movies craving.

This recipe freezes beautifully as well.

 
 
Pumpkin Bread
 
 

Elements

1-1/2 CUPS CANE SUGAR

1 CUP COCONUT OR SAFFLOWER OIL

3 LARGE EGGS

1 (15-OUNCE) CAN PUMPKIN PUREE

2 TEASPOONS BAKING POWDER

1 TEASPOON BAKING SODA

1 TEASPOON SEA SALT

1 TEASPOON GROUND NUTMEG

2 TEASPOONS GROUND CINNAMON

1/2 TEASPOON GROUND CLOVES

2/3 CUP PURIFIED WATER


Directions

  1. Preheat the oven to 350°F (176°C).

  2. In a large mixing bowl, add sugar and oil; mix using a hand mixer.

  3. Add eggs and pumpkin puree; mix to combine.

  4. In a medium mixing bowl with a sifter place in the center of the bowl, add flour, baking powder, baking soda, sea salt, nutmeg, cinnamon, and cloves;
    sift into the bowl.

  5. Add half of the dry ingredients and half of the water to the pumpkin mixture and mix.

  6. Add the remaining half of the dry ingredients to the pumpkin mixture; mix again.

  7. Pour remaining half of water into the batter and mix one last time.

  8. Divide batter evenely between two sprayed or buttered loaf pans.

  9. Bake for 55-65 minutes.

  10. Center stripe of each loaf will take longer to bake, so make sure you toothpick test the center as well as the edges.

  11. Cool for 20 minutes prior to flipping bread out of their pans to cool fully on a cooling rack.

 

x, Melissa

 
BreadMelissa ChildressPumpkin, Loaf, Fall Foods