Here’s the pumpkin bread recipe I mentioned earlier in the week. A neighbor made us a loaf up at the lake and it’s perfect for breakfast or dessert. The only thing I did was add a little brown sugar on the top before you bake it to give it a nice sugary crust. They also freeze well if you want to bake some in advance. I also put a little loaf of cranberry nut bread in my baskets as well. Click HERE for that recipe. Also, if you want the tags I used on my breads click HERE for the pumpkin bread and HERE for the cranberry bread.
(Adapted from Allrecipes)
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended.
Pour into the prepared pans. I then topped mine with a little brown sugar to give it a nice sugary crust.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.