Pumpkin Bread

Posted on September 16, 2020

After a very long, hot summer, this week finally brought those crisp September mornings I’ve been waiting for, and today was the perfect day for the first pumpkin recipe of the season! This has been a strange year to say the least, and having spent the majority of spring and summer in quarantine, it’s hard to believe that fall is almost here. If you’re looking for a pumpkin recipe to try out this season, this Pumpkin Bread has been one of my go to’s for a couple years now, and I hope you love it as much as I do; it’s sweet with a hint of warming spices, and with a cup of hot apple cider, it screams fall!

*Makes 1 loaf*
(Recipe adapted from Taste of Home)

1 2/3 cup all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup canola oil
1/2 cup water
1 cup pumpkin puree
2 eggs
1/2 cup chopped walnuts
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Optional: 1/2 cup raisins

1. Preheat your oven to 350 deg F and prepare your loaf pan (either grease it or line it with parchment paper.

2. In a large bowl, whisk together the eggs, oil, water and granulated sugar. Add pumpkin puree. Next, sift in all the dry ingredients and fold together gently until a smooth batter forms. (If you’re adding raisins fold them into the batter as well.)

3. Pour the batter into your prepared baking pan, and evenly sprinkle the chopped walnuts on top (*Note: you can also simply fold them into the batter instead of just sprinkling them on the top). Bake for 60 – 75 minutes, or until an inserted toothpick/cake tester comes out clean. (If the loaf starts getting too dark on top, loosely cover it with foil.) Let cool before slicing.


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