Happy first week of fall y’all. It’s officially time to break out the pumpkin recipes. Here is one of our favorites. It’s like a warm hug in a loaf pan and goes great with any meal and it also makes a hearty snack, so you just can’t lose with this one.
Pumpkin Bread (makes 1 loaf)
2 cups pumpkin puree OR 1-15.5 oz can pumpkin (not pumpkin pie filling)
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups granulated sugar
1 cup brown sugar
1 tablespoon vanilla extract
3 eggs
⅔ cup vegetable oil
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
1. Preheat oven to 350°F.
2. Grease a 9 x 5 inch loaf pan.
3. In a large bowl add pumpkin, baking soda, baking powder and salt. Mix
with an electric mixer just enough to combine.
4. Add in the sugar, brown sugar and vanilla. Mix until smooth.
5. Add in the eggs and oil. Mix until smooth.
6. Add in the flour, cinnamon, nutmeg and cloves. Mix until combined. Be
sure to use a rubber spatula to scrape the bowl often. The batter will be
thick.
7. Spoon the batter into a greased loaf pan. It will be too thick to pour.
8. Bake 50-60 minutes, or until a toothpick inserted into the center comes
out clean. Allow the bread to cool for 10 minutes in the pan, then turn it out
onto a cooling rack. Wait at least 5 minutes before slicing.
**Store leftovers in an airtight container. This bread freezes well. Once it is
completely cooled, wrap it in aluminum foil and then in plastic wrap. It will
last in the freezer for up to 3 months.
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