Pumpkin Bread Recipe
It is very fall like here this week. We had our first frost advisory last night! Probably not very exciting for those of you who live in warmer places. I am so not ready for winter, but I do like this time of year. It is sunny, the temps are in the 60's, it is just perfect to be outside and get stuff done. But that also means cold nights! Hopefully we can have a nice long fall this year.
With this time of year comes Fall baking. Apples and pumpkin are what I think of when I think fall. My 6 year old would eat pumpkin pie every day if he could, so he loves this time of year as well. He was very excited when I brought home (or I should say my husband brought home, because I sent him to the store that day) a can of pumpkin. I could make pumpkin bread! There is just something so comforting about pumpkin bread, in my opinion. This recipe makes 2 large loaves of bread. It freezes great (trust me, I have some in my freezer right now). You could put this into muffin tins and make muffins too. It is just like pumpkin pie in a bread!
Related —> Three Easy Autumn Muffin Recipes
Don’t miss these other great recipes at Dinners, Dishes and Desserts
Grilled Chicken with Peach BBQ Sauce – This sauce is sweet and tangy and delicious with chicken
Grilled Potato Packs – Potatoes with cheese, onions and bacon. For the last few times of grilling this year!
Oreo Muffins – An excuse to eat cookies for breakfast!
Peanut Butter Cups – Make your own peanut butter cups. So easy to make at home, and so good!
Pumpkin Bread
From Food Network
Printable Recipe
3 cups sugar
1 cup canola oil
4 eggs
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp all spice
1 tsp cinnamon
1/2 tsp cloves
2/3 cup water
Related —> Check out my Delicious Pumpkin Chili Recipe
Preheat oven to 350 degrees. Grease and flour 2 9 by 5 loaf pans.
Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating.
Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.
Erin Sellin is the resident recipe contributor for Taking Time for Mommy – Online Magazine for Moms. You can also find her on her own blog Dinners, Dishes, and Desserts and on facebook.
It is going into Fall and what a awesome recipe to make and have with coffee. You have a lot of wonderful recipes on your blog and I know that I will be making it!