Few things are as warm and comforting as a loaf of quick bread. In very little time (and mostly with ingredients that you have on hand) you can have a loaf of bread that fills your kitchen with it’s delightful aroma.
I truly have been on a bit of a pumpkin kick lately. When I lived in cooler weather, I never craved the spices and flavors of fall. Now that I live where the weather is pretty mild throughout the year, I find that I look forward to the cinnamon, nutmeg, and ginger flavors more as the years pass.
Original recipe is here: http://www.carpoolcoutureandcocktails.com/2013/09/22/an-autumn-tradition-pumpkin-bread/
What You Need
1 15 oz can pumpkin
1 c veggie oil
2/3 c water
3 cups sugar
3 ½ c all purpose flour
2 tsp baking soda
1 ½ tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger
And Here’s What You Do
- Preheat oven to 350 degrees, then grease and flour three loaf pans.
- Mix together pumpkin, eggs, oil, water, and sugar in a large bowl until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices. Mix the dry ingredients into the pumpkin mixture until just blended. Pour into the pans
- Bake for about 50 minutes, or until a toothpick comes out clean when inserted in the center.
What I Did
Three loaves of bread? How about three different versions of the bread? I made one plain, on topped with mini chocolate chips (cause you know I’ve got a bag in the cupboard), and one with chocolate chips throughout.
If you like banana bread, then I’m pretty sure that you will love this bread! The one thing that I don’t like about banana bread is that it easily falls apart. The pumpkin kept these loaves together almost in a cake-like way.
I took the loaves to work to help celebrate the beginning of our new fiscal year. It may sound odd, but I get such joy out of watching others enjoy what I have made.
I think this might replace banana bread at any time of the year…
Until next time,
Peace, Love, and Cupcakes