Monday, May 25, 2020

Pumpkin Bread




Pumpkin bread! I know, I know it's not the right season. But in my household, there is no wrong time of the year to consume warm, yummy, sugary, cinnamony deliciousness! Just like there's no wrong time of the year to barbecue. Mmmmm burgers, grilled smoky ranchero chicken breasts... okay focus Monique! 

You are going to love this pumpkin bread! It's so easy and it makes your house smell amazing while it's cooking. I've tasted many recipes for pumpkin bread over the years, but this one is my favorite. It's moist, super sweet and bursting with flavor! My kids love it for dessert, breakfast, snack, anytime! There's no wrong time for comfort food. And right now, I think a lot of us could use some comfort food. So go ahead and have a slice or two, or the whole loaf. I won't judge.  





INGREDIENTS

16 ounces canned pumpkin
3 and 1/2 cups flour
2 teaspoons baking soda
3 cups sugar (yes that says THREE CUPS. Don't be afraid!)
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 teaspoon salt
2 teaspoons cinnamon (or keep going until your soul says that's enough!)
2 teaspoons nutmeg
1/2 teaspoon allspice
2/3 cup water


INSTRUCTIONS

Preheat oven to 350 degrees.

Stir together flour, baking soda, salt, cinnamon, nutmeg, allspice and sugar.

Add eggs, water, oil and pumpkin. Mix well with a hand or stand mixer. Mix well! We don't want any chunks of pumpkin in the batter. Pour into 3 greased loaf pans.**

Bake in preheated oven for 1 hour. Let the loaves cool in the pan for about 10 minutes before you turn them onto a rack to cool completely. 

*Now it's totally delightful just like this. But if you want to take this recipe to the next level, you can add chocolate chips or a cinnamon sugar mixture to the top of the loaves before baking! Fabulous! 

**Note: My loaf pans are on the small size. They are: 8 1/2 x 4 1/2 x 2 1/2.  


Enjoy! Let me know what you think in the comments below!

Monique



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