I worked from home on Friday, and at about 10:30 a.m., the urge to bake hit me like a ton of bricks. After some Pinterest-ing (yes, it's a verb), I decided to make pumpkin bread. When I told my boyfriend about my afternoon pumpkin-bread-baking plans, he said, "does that make your house smell good?" Yes, boyfriend, yes it does.
YIELD
Eight 3x5 mini loaves or two 9x5 loaves
INGREDIENTS
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
One 15-ounce can of unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2/3 cup water
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Spray loaf pans with non-stick cooking spray.
3. Stir together sugar, water and oil.
4. Stir in eggs and pumpkin.
5. Combine dry
ingredients in separate bowl.
6. Mix dry ingredients and water into wet mixture,
alternating. (I did this in thirds.)
7. Divide batter into loaf pans, filling them about 3/4 full.
8. For the mini loaf pans, bake for 35 to 40 minutes or
until cake tester comes out clean. For larger loaf pans, bake for 50 to 60 minutes or until cake tester comes out clean.
9. Let cool as long as you possibly can before eating. (Try not to burn your fingers. The key word here being "try.")
This is an amazing recipe. The bread comes out perfectly flavored and ridiculously moist, and you don't even have to dirty more than two bowls and one wooden spoon. I highly suggest making this bread in the mini loaf pans, because they are the perfect size for gifting. Each mini loaf has about four to five large servings in each, plus, they're SO cute. This pumpkin bread goes perfect with coffee or with an after dinner drink.
Recipe adapted from here.
Post a Comment