Wednesday, October 21, 2009

Amazing Pumpkin Bread

I have used this pumpkin bread recipe for years and I absolutely love it! I love the fall of the year when this is appropriate to make due to the time of the season. (Of course...I do make this once in awhile during the rest of the year because it's so yummy)

I read on a couple of other blogs that there is a pumpkin shortage this year. This is the first time that I heard this and of course went straight to Wal-Mart and bought 6 cans of pumpkin. Maybe this was a ploy by the canned pumpkin companies to drum up business. Because heavens, we can't live without our pumpkin bread, pie, cheesecake, etc etc!!

This bread is super easy to make. As with a lot of other quick breads, you mix together the wet ingredients, combine the dry and then mix them together. The people that eat your "masterpiece" think that you are just the greatest cook ever. :-) I made this for a group of people that I was meeting with at work the other day. It was a big hit and didn't take long to disappear. I think that this would also make good muffins if that is what you prefer. The recipe that I have tweaked is listed below:

Pumpkin Bread
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp ground ginger
1/4 tsp cloves
3 cups white sugar
2/3 cup water
1 cup canola oil
1 tsp vanilla
4 eggs
1 15 oz can pumpkin

- Combine the flour, soda, salt, cinnamon, nutmeg, ginger and cloves
- Beat together the oil, eggs, water, pumpkin, vanilla and sugar
- Slowly incorporate the dry ingredients in thirds
- Bake at 350 until bread springs back when touched. The amount of time that it takes is really dependant on the size of pans that you are using.

**This made 2 large loaves and 3 very small loaves

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