Sunday, October 5, 2014

Recipe: Pumpkin Bread

I love fall!  Today was one of the first cold days.  When we woke up, it was 39°F.  We made our first fire in our fireplace and have kept it going all day because it hasn't warmed up too much.  The weather really put me in the mood for fall food.  So, in the afternoon, we made pumpkin bread and for dinner we made pot roast.

This pumpkin bread recipe has been a fall staple since the first time I had it.  I got the recipe from my husband's cousin and during this season, it is a recipe a go to often.

Pumpkin Bread

3 1/2 cups all-purpose flour
3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 cups canned pumpkin
4 eggs
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract

Preheat the oven to 350°F.  Combine the first 7 ingredients.  Make a well in the center of the dry ingredients and then add the pumpkin, eggs, oil, water, and vanilla into the well.  Mix with an electric mixer until smooth.  Divide evenly among 3 greased loaf pans.  Bake for 1 hour.  Cool, remove from loaf pans, and enjoy!  This bread freezes really well.  Just cool completely, wrap in saran wrap, and then put in a freezer bag.  To enjoy from the freezer, just remove the bagged, wrapped loaf and thaw on the counter.

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