I have a confession to make: I am absolutely obsessed with Pumpkin Bread. I remember the first time I baked it. The sweet, spicy aroma filled the house, a sure sign of the deliciousness to come. As soon as it cooled enough to slice, I took my first bite. The moist texture, the warm flavors of cinnamon, nutmeg, and cloves—it was love at first bite. This Pumpkin Bread recipe has become a staple in my home, especially during the fall. But let’s be honest, it’s so good I make it all year round! Not only is it incredibly tasty, but it’s also super easy to make. Plus, it’s a great way to use up that leftover canned pumpkin. This bread is perfect for breakfast, dessert, or even a snack. It’s truly a versatile recipe that everyone in the family loves. I can’t wait for you to try it!
Ingredients
- 4 eggs, beaten
- 1 (15 oz.) can pumpkin
- 2/3 c. water
- 3 1/2 c. flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. salt
- 3 c. sugar
- 1 c. oil
- 1 tsp. vanilla
- 1/2 tsp. cloves
- 1 tsp. nutmeg
Baking Instructions
- Sift flour.
- Measure and resift with dry ingredients.
- Beat eggs well.
- Add sugar gradually.
- Using medium speed of mixer, add pumpkin.
- Reduce to low speed and add oil, water, vanilla and dry ingredients.
- Mix well.
- Pour into 2 greased and floured loaf pans (5 1/2 x 9 1/2 x 2 1/2-inch).
- Bake for 1 hour at 325°.
Calorie: 450
Total cooking time: 1 hour 30 minutes
Difficulty level: Easy
The Pumpkin Bread Odyssey
Who knew the journey to baking bliss could involve so many eggs and a pumpkin? Well, buckle up, folks, because we’re about to dive headfirst into the wonderful world of pumpkin bread. I promise you, it’s gonna be a ride.
Sifting Through Life (and Flour)
First things first, we’ve got to sift our flour. Now, if you’re like me and can’t find the sifter, don’t panic. It’s probably just hiding in the same place as your missing socks and self-restraint when it comes to buying kitchen gadgets. After a few minutes (or an hour) of searching, you’ll find it.
Dry Ingredients, Wet Eyes
Next up, we’re going to resift with our dry ingredients. I know, I know, it feels like we’re in a never-ending cycle of sifting, but trust me, it’s worth it. We’re talking baking soda, cinnamon, and salt. Don’t forget the nutmeg and cloves, those sneaky devils. They’re small but pack a punch, like a chihuahua in spice form.
Eggs, Sugar, and a Mild Existential Crisis
You know what’s next? Beating eggs. Four of them. Be gentle, they’ve had a tough life. Then, we’re going to add sugar gradually, like you’re rationing it for a doomsday scenario. If you accidentally dump it all in at once, well, congratulations, you’ve just lived through your first baking disaster. Don’t worry, we’ve all been there.
Pumpkin Invasion
Now comes the fun part. Get ready to add the pumpkin. I’m talking about a whole can of the stuff. If you’ve never opened a can of pumpkin before, prepare to be surprised. It’s a lot like opening a can of worms, except the worms are orange and smell like fall.
Oil, Water, Vanilla, and a Dash of Chaos
Next, we’re going to reduce the mixer to low speed and add oil and water. It’s like trying to mix cats and dogs, but with less hissing and scratching. Then we’ll toss in the vanilla and our previously sifted dry ingredients. If you’re not covered in flour by now, are you even trying?
The Great Pour and the Long Wait
Finally, we pour our beautiful, chaotic mess into two greased and floured loaf pans. If your kitchen doesn’t look like a flour bomb exploded, did you even bake? Now comes the hardest part, waiting for an hour while our bread bakes at a cozy 325°.
The Grand Finale
There you have it, my friends. A tale of triumph and tragedy, of pumpkin and nutmeg, of sifting and mixing. If you’ve followed along, you should be staring at two magnificent loafs of pumpkin bread. If not, well, there’s always the bakery down the street.
This pumpkin bread odyssey taught me many things, not least of which is to always know where my sifter is. So, here’s to the eggs, the pumpkin, the water, the flour, the baking soda, the cinnamon, the salt, the sugar, the oil, the vanilla, the cloves, and the nutmeg. May our kitchens forever smell like fall, and may our bread always rise.
