Pumpkin Bread

As soon as summer is over, everything pumpkin is out: pumpkin decor, pumpkin candles, pumpkin crafts, pumpkin coffee, pumpkin pie, pumpkin donuts, pumpkin everything. My family is a fan of pumpkin. We enjoy picking pumpkins, decorating our home with pumpkins, and making (and eating) treats made with pumpkin. This fall, we decided to try something different and make pumpkin bread. If only you could smell the aroma through this blog. Oh, my! Who needs scented candles when you have pumpkin bread baking in the oven?


Making pumpkin bread is an easy and fun activity to do with kids. The only hard part for them was waiting for the bread to finish baking. Since this was our first time making pumpkin bread, I had no idea how the kids would react to the taste of it. But, the pumpkin bread turned out very good, and they agreed.

The bread had the moistness that I was looking for and the perfect amount of spice. The whole family really enjoyed this bread and asked for more. The two loaves disappeared in less than 48 hours! It’s perfect for a snack or for a breakfast. I had mine with a cup of hot coffee, and I was in pumpkin heaven! I hope you will enjoy this pumpkin bread as much as we did. We’ll be making it again real soon!

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Here’s my recipe for Pumpkin Bread:

Ingredients:

2 cups of canned pure pumpkin puree

3 cups of sugar

1 cup of vegetable oil

⅔ cups of water

4 eggs

1 tsp pure vanilla extract

3 ⅓ cups of all-purpose flour

2 tsp baking soda

1 ½ tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

¼ tsp ginger

¼ tsp allspice

Directions:

  1. Preheat oven to 350 degrees. Spray two 9×5 non-stick loaf pans with non-stick cooking spray, set aside.
  2. Using a cake mixer or a large whisk, mix pumpkin, sugar, oil, water, eggs, and vanilla in a large mixing bowl until well combined.
  3. In a medium bowl, stir together the flour, baking soda, salt, and spices. Gradually pour into large bowl of pumpkin mixture. Stir well until completely combined.
  4. Pour mixture evenly into loaf pans. Bake for 45-60 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 10 minutes before releasing bread from pans. Continue to cool on wire rack. Slice the bread and eat up!!

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