Recipe: Pumpkin Bread

As 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.

Project 365
December 15, 2010, Photo #275-279
Snack 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 time with Jamie.

Madeline’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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