Thursday, April 18, 2013

Pumpkin Bread

I've been making this pumpkin bread for years. I've been eating pumpkin bread for even longer. My grandma made a glazed pumpkin bread that had a lot of spices in it. It was very good and perhaps another time I'll post that recipe. This recipe is subtle and more simple. It was requested by our oldest today for her birthday breakfast. She looks forward to the fall and being able to order a slice of Pumpkin Bread at Starbucks along with a Pumpkin Spice Latte (an ideal breakfast!). Happy Birthday, K! Love you ☺ 


1 1/2 C. sugar
1/2 C. oil
2 eggs
1 C. canned pumpkin (puree, not pie filling)
1/3 C. water
1 1/2 C. flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon


Preheat oven to 350°F. Mix sugar, oil, eggs, pumpkin and water until combined. In a medium bowl, whisk remaining ingredients together and slowly add to first mixture. Mix just until thoroughly combined. Pour into greased 9" x 5" loaf pan. Bake for 50 minutes to 1 hour until toothpick inserted in center comes out clean. Cool on wire rack.

No comments: