One of my favorite parts of fall is the prerogative to bake delicious apple and pumpkin items. Matt likes pumpkin more than anyone I've ever met. Pumpkin pie, pumpkin lattes, pumpkin bread. When we set out to find a pumpkin bread recipe this week, we browsed through recipes and he pointed out which breads were acceptable by their picture. Is the top a bit shiny? Does it look moist inside? This one fit the bill for all. And I got to change the name. I'm so funny.
I brought some so school today, only to find that my friend SB had also brought pumpkin bread. After bantering about how delicious pumpkin bread is an whose would be yummier, we discovered that we had both made the same recipe from online. Creepy.
adapted from Allrecipes
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cups water
- 2 1/3 cups white sugar
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- Preheat oven to 350F. Grease and flour 2 9x4 inch loaf pans (or 3 7x3 inchers).
- Mic pumpkin with eggs oil, water, and sugar until well blended. Mix dry ingredients in separate bowl. Gently fold dry ingredients into wet (no whisking!) Pour into pans.
- Bake for 50 minutes, turning halfway through, until toothpick comes out clean. Cool a couple of minutes before removing from pan.