Wednesday, November 06, 2013

Celebrating FALL with my favorite Pumpkin Bread

So, Halloween is officially over and with that I guess fall.  Seriously, one thing that annoys me with commercialism.  All Fall decorations, pumpkin spice candies, etc are put away in exchange for all things Christmas.  Because people around the country stop eating pumpkin after Halloween {insert sarcastic tone here}.  (thank you Starbucks for keeping the PSL til after the holidays. . . I appreciate it!).

I say that, because Friday I felt like a crazy person looking for Pumpkin Spice Hershey Kisses.  Thankfully, my friend found some and picked them up for me, because I really wanted more of these. So, in rebellion of commercialism and for the love of all things pumpkin, I bring you my favorite Pumpkin Bread recipe (that, and I can't believe I have never blogged about it before!).

Spiced Pumpkin Bread
from Taste of Home, 2002

31/2 cups flour
3 cups sugar
2 tsp baking soda
2 tsp salt
2 tsp ground allspice
1 tsp baking powder
1 tsp nutmeg
1/2 tsp ground cloves
4 eggs
1 (15oz) can solid packed pumpkin
3/4 cup vegetable oil
2/3 cup water

In a large bowl, combine the dry ingredients.  In another bowl, combine eggs, pumpkin, oil, and water; mix well.  Stir into dry ingredients just until moistened.  Pour into desired loaf pans.  Original recipe calls for 3 greased 8x4x2, but I used one loaf pan that is larger than that and 4 mini loaf pans, so I could freeze some and give some away. 
Bake at 350 degrees for 50-60 minutes, half that if using minis.  Cool for 10 minutes before removing it from the pan.  

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