One of my absolute favorite things about fall is the abundance of pumpkins. This versatile squash is not only great for carving and decoration, but it also lends itself beautifully to a variety of culinary applications. And one of the best ways to showcase the sweet, earthy flavor of pumpkin is in a classic pumpkin bread. This recipe for homemade pumpkin bread is one I hold near and dear to my heart. It is incredibly moist, packed with flavor, and so easy to make. Plus, the intoxicating smell of pumpkin and spices baking in the oven is enough to get anyone into the fall spirit. I love this pumpkin bread recipe because it uses canned pumpkin, which is a great pantry staple and ensures you can enjoy this delicious bread year-round. You can also customize this recipe by adding raisins or even nuts for added texture and flavor. This pumpkin bread is perfect for breakfast, a midday snack, or even dessert. It’s also a beautiful gift to share with friends and family during the holiday season. I can’t wait for you to try this recipe and fall in love with it just as much as I have.
Ingredients
- 3 1/2 c. flour
- 3 c. sugar
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 c. oil
- 2/3 c. water
- 4 eggs
- 2 c. canned pumpkin
Baking Instructions
- Combine dry ingredients and make a hole in the center.
- Add oil, water, eggs and pumpkin; mix together.
- Pour into 4 small greased loaf pans.
- Bake at 350° for 55 minutes.
- If desired, raisins can be added to mixture.
Calorie: 250
Total cooking time: 1 hour
Difficulty level: Easy
The Great Pumpkin Bread Escapade
Well, hello, dear friends! Today, I’m going to share with you a tale of flour, sugar, and a pumpkin who met a tragic, but delicious, end. Buckle up, because we’re making Pumpkin Bread!
The Gathering of the Ingredients
Our journey begins in the wilds of the local grocery store, where I bravely faced off against a daunting mountain of canned goods to snatch our star ingredient – 2 cups of canned pumpkin. Along with our pumpkin pal, I enlisted 3 1/2 cups of flour, 3 cups of sugar, 2 teaspoons of baking soda, 1 1/2 teaspoons of salt, 1 teaspoon each of cinnamon and nutmeg, 1 cup of oil, 2/3 cup of water, and 4 eggs. I left the raisins where they were because, let’s be honest, they’re basically grape zombies and nobody needs that in their bread.
The Grand Mixing
Back in the safety of my own kitchen, I began the process of combining the dry ingredients. I carefully added the flour, sugar, baking soda, salt, cinnamon, and nutmeg into my favorite mixing bowl (the one that’s survived at least three kitchen disasters). I made a hole in the center, like a tiny flour volcano waiting to erupt with deliciousness.
Then, in went the oil, water, eggs, and our courageous pumpkin. I mixed them together, creating a batter that looked like the aftermath of a Halloween party – but it smelled divine!
Pouring, Baking, and the Test of Patience
With the batter all mixed up, it was time to grease up 4 small loaf pans. The batter was poured, creating mini seas of orange goop that were soon going to transform into scrumptious loaves of pumpkin bread.
Now, the waiting game. They baked at 350° for 55 minutes. If you think watching paint dry is bad, try waiting for pumpkin bread to bake. It’s torture, especially when the smell starts wafting through the house.
The Grand Finale
Finally, the timer dinged, and it was time to remove the loaves from the oven. The smell was heavenly, and the bread looked like golden blocks of autumn. The taste? Well, let’s just say, if fall had a flavor, this would be it. The sweet blend of sugar, spice, and pumpkin is enough to make anyone a fan of squash.
There you have it, folks – pumpkin bread. It’s a journey, it’s a process, and it’s a delicious way to spend an afternoon. Just remember, if you decide to embark on this culinary escapade, leave the raisin zombies where they belong – in the store.
