Pumpkin Bread Recipe
I love pumpkin bread. It tastes like fall… the cinnamon, cloves and nutmeg … yum, yum. Served warm with butter or a little bit of cream cheese and you have a great snack.
Preheat oven to 350 degree. Spray two loaf pans with a light coat of cooking spray (like PAM).
Mix pumpkin, eggs, oil, water, vanilla and sugar until blended with an electric mixer.
Whisk together the dry ingredients; flour, baking soda, salt and pumpkin pie spice.
Mix dry ingredients into wet ingredients until just combined.
Pour evenly into the two prepared loaf pans. Bake for 60 – 70 minutes, or until a toothpick inserted in the center comes out clean. This recipe makes two loaves. We usually eat the first one and freeze the second one. We have a FoodSaver, so we vacuum seal the bread and it keeps for one to three years. But really, who would not eat it as soon as possible?
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 cup vegetable oil
2/3 cup water
2 teaspoons vanilla
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 tablespoons pumpkin pie spice
Add chopped nuts, or chocolate chips or dried cranberries. Only limiting factor is your imagination.
This bread makes a very nice Holiday gift. If you don’t want to make the bread, give a pumpkin bread mix kit. Buy the loaf pans and put one inside the other (or put them into a larger gift basket). Inside the loaf pan, place a small jar of the pumpkin pie spice. Be sure to include the recipe for both the pumpkin pie spice and the pumpkin bread. To fill up the loaf pan include a box of tea or an oven mitt. Everyone loves a gift they can enjoy long after the occasion.