Fall is my favorite time of year. I love the cooler weather, the crisp smells, the rich colors as the leaves begin to change... One of my favorite "fall" things to do is wake up in the morning, put on a snuggly sweater, and have a slice of warm pumpkin bread with a cup of coffee. De-lish! I can be anywhere in the world, but while I'm savoring that spicy goodness I'm HOME. I have several recipes for pumpkin bread that I've worked my way through, but today I made one that I thought was particularly moist and yummy. As a testament to its scrumptiousness, you will notice in the picture that we've already eaten our way through 2/3 of one of the four mini-loaves I baked. I can't wait till tomorrow morning!
In case anyone is interested, here is the recipe:
- 1 3/4 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 3 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 1/2 c. sugar
- 1/2 c. vegetable oil
- 2 eggs
- 15 oz. pumpkin puree
- 1/4 c. water
Preheat oven to 350 F. Grease one 9x5 loaf pan (or 4 mini loaf pans). Sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Pour batter into pan(s).
Bake in preheated oven 60-70 minutes (40 minutes for mini loaves), or until a toothpick inserted in center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.