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

2 C All-Purpose Flour

1-1/2 C Cane Sugar

1 C Coconut Oil

3 Large Eggs

1 (15-Ounce) Can Pumpkin Puree

2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Sea Salt

1 Tsp Ground Nutmeg

1 Tsp Ground Cinnamon

1/2 Tsp Ground Cloves

2/3 C Purified Water


Directions

  1. Preheat oven to 350° Fahrenheit.

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

  3. Add eggs and pumpkin puree to sugar mixture and mix.

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

  5. Add half of the dry ingredients to the pumpkin mixture; mix with the hand mixer.

  6. Add half of the water to the pumpkin mixture; mix to combine.

  7. Add remaining half of dry ingredients, followed by remaining water, to pumpkin mixture; mix to combine. You should have a lovely batter.

  8. Prepare two loaf pans with butter + flour or cooking spray (coconut tastes best).

  9. Divide batter evenly between the two loaf pans; they should be anywhere from half to three quarters full.

  10. Bake for 60-65 minutes. The center stripe of the bread will may be slightly cakey and not result in a clean toothpick removal; this is normal. Continue baking until you get a clean toothpick around the sides, corners, and middle.

  11. Cool for 20 minutes on a cooling rack before flipping bread out of the pans.

  12. Slice and serve warm with Cinnamon Honey Butter.

 

xo, Melissa

 
BreadMelissa ChildressPumpkin, Loaf, Fall Foods