Recipe: Pumpkin Bread

by Cate on December 15, 2010

Pumpkin BreadAs I made this recipe again tonight, I realized that I hadn’t shared it with you.  Even though Thanksgiving and pumpkins are long gone, that’s no excuse not to make it.  Canned pumpkin is still readily available, and in this season of giving and gifting, this is the perfect recipe to make.  It makes two loaves: one for you, one to wrap up for a neighbor.

I’m usually not a big fan of sweet bread recipes, but this one is the surest way to make anyone a convert.  Toast up a slice in the morning and spread on the thinnest layer of butter … mmm, delish.  Nick likes to take a warm slice with him on the way to the bus stop in the morning, so a loaf doesn’t last long.

Plated Pumpkin Bread

Project 365
December 15, 2010, Photo #275-279

Snack Time at CostcoSnack time at Costco. Babybel cheese, Gouda cheese and Stacy’s Naked Pita Chips.  I just read something recently about all the different things that you can taste at Costco, and for some of the warehouses that had more to-try booths, the calorie count, if you tried everything, was like 1800 – ouch!

After Dinner Art ProjectAfter dinner art time with Jamie.

Nick's Art

The Letter IMadeline’s class is working on the letter I this week, so I made a batch of cupcakes with buttercream frosting (her color choice) featuring a few “I” words.

My Favorite Pumpkin Bread
Recipe courtesy of The Larson Lingo

1 15 oz can canned pumpkin
3 c sugar
1 c water
1 c vegetable oil
4 eggs
3 1/3 c flour
1 t baking powder
2 t baking soda
1/2 t nutmeg
2 t cinnamon
3/4 t ground cloves
1 t salt

In a large bowl, combine pumpkin, sugar, water, oil & eggs. Beat until well mixed. In a medium bowl, add flour, baking soda, cinnamon, salt, baking powder, nutmeg, cloves. Stir until combined. Slowly add dry ingredients to pumpkin mixture, beating until smooth. Spray 2 9×5 loaf pans with Pam. Evenly divide batter into 2 pans. Bake for 60-65 minutes at 350 (until toothpick comes out clean).

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{ 3 comments… read them below or add one }

Molly December 15, 2010 at 10:50 pm

I bought pumpkins when they were in the stores, roasted them, and froze them in baggies. Now I can have soup all winter(and breads, pies, cookies, etc., etc.). YUM!!!


Joanne December 16, 2010 at 7:15 am

It is never too late for pumpkin especially when you literally have twenty cans of it sitting on your shelves. I’m drowning in it.

I will definitely be trying this recipe! Sounds delicious.

And really? 1800 calories at costco? I am never sampling there again!


Ramona December 16, 2010 at 2:00 pm

Whew, 1800 calories in tasting is a lot! And I’ve seen folks that taste everything.


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