Pumpkin Bread

//Pumpkin Bread

Happy Halloween everyone… it seems like it was just October 1st and here it is October 31st! Where did that time go?? Between finishing a seven-month yoga teacher training course, retiring from my job, promising Talia I would help her care for her puppy, Milly, and then adding into the mix a puppy of our own… well, all I can say is life has been interesting and a bit chaotic! The good thing… we are all adjusting and loving this new chapter in our lives.

This is our Marley!! She’s already interested in what goes on in the kitchen.

I am so thrilled fall is finally here…I love the cool temperatures and the changing of the leaves. I love watching the leaves fluttering in the wind as they fall from their branches to the earth… what a feast for my eyes. I love how we decorate with pumpkins of all sizes and arrange beautiful mums on our porches. But what I love most is that fall beckons meals that are a little heartier, the comfort kind, the cozy kind…the kind you want to eat on the sofa while watching Hallmark holiday movies. You know what I’m talking about.

Since it’s Halloween I want to share one of my favorite pumpkin bread recipes I found in an Enid, Oklahoma Junior Welfare League cookbook back in 1999. This recipe never disappoints whether it is fresh out of the oven or fresh out of the freezer. (Haha)! It always tastes amazingly delicious!

This is what you will need…

  • 3-1/3 cups all-purpose flour
  • 3 cups sugar
  • 1½ tsp. salt
  • 2 tsp. baking soda
  • 1 tsp. fresh nutmeg
  • 2 tsp. cinnamon
  • 4 eggs, beaten
  • 1 can organic pumpkin (I purchase my pumpkin at Trader Joe’s or Fresh Market)
  • 1-cup canola oil
  • 2/3-cup water
  1. Preheat oven to 350 degrees. Lightly grease a Bundt pan or 2 loaf pans. Loaf pans are my preference.
  2. In a separate bowl, sift together all dry ingredients.
  3. Into a stand mixer, add lightly beaten eggs and remaining wet ingredients and mix gently until all ingredients are incorporated.
  4. Add sifted dry ingredients into wet ingredients and mix well.
  5. Pour into greased pans and bake for 1 hour 15 minutes… please check breads after 1 hour as oven performance varies.

The last time I made this recipe I made one large loaf and 12 cupcakes. I then made a cream cheese frosting and totally enjoyed eating just one cupcake rather than cutting slice after slice after slice of the loaf. No self-control! Anyway, I baked the cupcakes for 25 – 30 minutes.

Hope you enjoy this super easy, super moist bread!

By | 2018-10-31T15:51:33+00:00 October 31st, 2018|Breads / Biscuits|0 Comments