Pumpkin Pie Bread

5

Every fall, Hubby and I make it our ritual to pick up a newly baked loaf of pumpkin bread and a jug of fresh pressed apple cider to start the season off right. This year, it was time to make my own bread.

While some may feel pumpkins have lost their hype now that Halloween is behind us, I ask that we don’t wish it away. I mean, if pumpkin pie is a Thanksgiving staple then we have at least another few weeks before everything becomes solely focused peppermint and gingerbread, right?

Having never made this before, I researched a recipe and was quite pleased with how it turned out. The reviews say it’s best the next day, and to be honest I didn’t even try mine until breakfast the following morning. This quick bread is pretty simple to execute (you know I love using few ingredients whenever possible!) and comes out moist and full of yummy aromas of cinnamon, nutmeg, ginger and allspice.

Ingredients:

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 1/2 cups white sugar

1/2 cup vegetable oil

2 eggs

1/2 (15 ounce) can pumpkin puree

1/4 cup water

Instructions:

Preheat oven to 350 degrees and grease a 9×5 inch loaf pan.

Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

In a large bowl beat together sugar,

oil,

eggs,

and pumpkin.

Stir in flour mixture alternately with water.

Pour batter into prepared pan.

Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Eat and enjoy…at least until the end of November!

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