Wednesday, November 3, 2010

Pumpkin Bread Recipe

I think Fall is fast becoming one of my favorite times of year (I'm not sure anything will ever beat out Christmas), mainly because of all the wonderful foods I love to make during fall. I can also finally leave my doors & windows open to let in the cool air (Arizona cool, way different than anywhere else!). I made a batch of Pumpkin Bread yesterday & thought you might like the recipe to try out for yourself. I always make my quick breads in mini-loaf pans mainly because every time I try it in the big loaf pan half of the bread ends up sticking when I try to pull out the loaf, creating a tasty, but otherwise ugly loaf of bread. Mini-loaves are also perfect for gifting, great for dropping by to a friend, or someone who's feeling a little down. Just wrap it in a cute tea towel, add a little note, and you're good to go. Anywho! Here's the recipe:

Pumpkin Bread
2 cups pumpkin (like the canned stuff, or make your own pumpkin puree)
2 cups sugar
3 teaspoons cinnamon
1 teaspoon salt
4 eggs
1 1/4 cup oil
3 cups flour
1 teaspoon baking soda

Mix together the pumpkin, sugar, cinnamon, salt, eggs & oil until smooth. Combine flour & baking soda. Stir them into the wet mixture. Grease 2 loaf pans (or, if you do mini-loaves, it filled 5 when I did it), and pour in batter. Bake at 350 degrees for 1 hour (or about 35 minutes for mini-loaves). Be sure to do the toothpick test, that's the best way to tell if they're ready. Cool 5 minutes in pans, then transfer to a cooling rack.

1 comment:

Randi said...

I can't wait to try it out. Looks delicious!