Sunday, September 28, 2014

Pumpkin Bread

Well, it’s officially my favorite time of year! With the weather beginning to cool down and the leaves starting to change colors, its finally “fall”. When riding down the streets of our community I can now see pumpkins on the porches, mums in assorted arrangements and Halloween decorations beginning to appear. “Fall” has officially arrived which only means one thing… time for pumpkin bread! My husband was skeptical of pumpkin bread originally but now he loves it! Recipes are always more enjoyable when “husbands” approve! ;) 

.       1 (15 ounce) can pumpkin puree (or fresh pumpkin)
.       4 eggs
.       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 vanilla extract
.       1 teaspoon ground cinnamon
.       1 teaspoon ground nutmeg
.       1/2 teaspoon ground cloves
.       1/4 teaspoon ground ginger

1.     Preheat oven to 350 degrees F. Grease and flour three loaf pans.
2.     In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.     Bake for about 50 minutes in the preheated oven.

Warm and fresh Pumpkin Bread!
All ingredients on the counter for the pumpkin bread!
Beating all the wet ingredients together!
Just added the pumpkin to the mixture!
Yummy goodness right there!
Benton's Kitchen
Ready to be baked at 350 degrees (F)
Pumpkin Bread :)

Happy “Fall” ya’ll!