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

3-1/2 C All-Purpose Flour

3 C Organic Cane Sugar

1 C Vegetable Oil

4 Extra-Large Eggs

15-Ounce Can Pumpkin Puree

2 Tsp Sea Salt

2 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Ground Nutmeg

1 Tsp Ground Pumpkin Pie Spice

1 Tsp Ground Cinnamon

1/2 Tsp Ground Cloves

2/3 C Bottled Water


Directions

  1. Preheat oven to 350° Fahrenheit.

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

  3. Add eggs and pumpkin puree to sugar mixture; whisk to combine.

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

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

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

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

  8. Prepare two loaf pans with butter + flour or cooking spray (canola or coconut, not olive oil).

  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. center stripe will be slightly cakey and will not result in a clean toothpick removal; this is normal. I like to make sure I get a clean toothpick around the sides and corners.

  11. Cool for 20 minutes before flipping onto a cooling rack.

  12. Slice and serve warm with Cinnamon Honey Butter!

 

xo, Melissa

 
BreadMelissa ChildressPumpkin, Loaf, Fall Foods