Pumpkin Bread

I am the cheerleading captain for pumpkins. Not even joking, I’ve read all the facts about pumpkins, and I currently have a large family of eight various pumpkins on my doorstep for Autumn decoration. I mean, is it even really the Holiday season if you don’t stuff your face with pumpkin bread? Here’s the recipe for my favorite pumpkin breakfast, or dessert, or snack. Pumpkin is really all things to all men.

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Prep Time: 10 minutes

Cook Time: 60-75 minutes

Total Time: 1 hour and 15 minutes

Yields: 2 loaves

Ingredients:

- 15 oz can of pumpkin purée

- 3 1/2 cups of all-purpose flour, sifted

- 2 tsp of baking soda

- 1 tsp of cinnamon

- 1/2 tsp of ground nutmeg

- 1/4 tsp of ground cloves

- 1 1/2 tsp of salt

- 1/2 tsp of baking powder

- 1 cup of oil

- 2/3 cup of water, warm

- 4 eggs

- 3 cups of granulated sugar

Directions:

- Preheat oven to 350°

- Prepare two loaf pans by spraying with cooking spray

- Combine dry ingredients

- In a separate bowl, mix pumpkin purée, oil, warm water, and eggs (one at a time)

- Continuously stir and slowly add dry ingredients

- Pour mixed ingredients into loaf pans + bake

- Remove from oven and let cool for 10 minutes

Pumpkin bread is so versatile! Don’t be afraid to mix it up. You can add a cup of nuts or chocolate chips to your recipe as well. Any way you spin it, it’s going to be delicious. Enjoy!