Tuesday, December 6, 2011

Pumpkin Bread

I know it's December. And during December we stop thinking about pumpkin, and start thinking about fruit cake (I kid.), but honestly, this pumpkin bread was so delicious, I must post it. Enjoy!

I love everything pumpkin. And my mouth was watering for some pumpkin bread, so Harvey and I made some a week or so ago. The recipe is actually best if you let it sit wrapped in saran wrap for a whole day, and miraculously we made it.

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup water
1. Preheat oven to 350 degrees F. and grease two 9x5 inch loaf pans.

2. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

3. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water.

4. Divide batter evenly between the pans and bake for 60 to 70 minutes.

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