An old friend contacted me over the weekend asking for my Pumpkin Bread recipe that I had shared it on my old Blog years ago. Since I had it open to pass on to her, I decided to make a batch yesterday for the kids after school. There are few things yummier than pumpkin bread on a breezy Autumn day!
This is such a simple recipe. You literally “mix all wet ingredients” and “mix all dry ingredients”. Hard to mess this one up.
This recipe makes two loaves. Please don’t mind that my loaf pans don’t match. And for the love, PLEASE grease and flour your pans and don’t just nonstick spray them. Because guess what? Your bread will stick despite all claims from Pam. Don’t ask me how I know this.
Pumpkin is brain food. Make this special treat for your kids after school today and I promise they’ll gobble it right up! Bonus: it makes for a nice & easy breakfast when you are standing there, scratching your head in the morning because everyone is soooo over the same old bowl of cereal.
3 1/2 cups of flour
3 cups of sugar
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of vanilla
1/2 teaspoon of baking powder
2 teaspoons of baking soda
1 cup of oil
1 cup of pumpkin
1 cup of water
*walnuts if desired*
1. Mix dry ingredients.
2. Mix wet ingredients.
3. Mix wet & dry together. Pour into 2 greased & floured loaf pans.
4. Bake at 350 for 1 – 1 1/2 hours.
5. When cooled, sprinkle with powdered sugar. Store covered tight in plastic wrap.
Watch your oven time. I only needed about an hour + 5 minutes baking time yesterday but you want to check because it depends on the pans you used and how much you filled them. The center tends to stay wet as the edges cook first.