Simple & Seasonal Pumpkin Bread

 

DSC_0744.jpgEven though it’s 90 degrees today, I am making Pumpkin Bread.  After all, it IS almost October!  I went to find my recipe and couldn’t find it on the blog or in my binder where I keep the printed recipes from my blog.  I was certain that I had posted this last fall!  But evidently I didn’t.   I might have chosen not to post it because I had also posted my favorite Pumpkin Cake (and it is similar) or perhaps because I didn’t take any photos to share, or maybe because there are a million recipes on the world wide web for pumpkin bread.

I have to remind myself quite often that the reason to post things on Community Table is not because my recipe is unique.  There is nothing new under the sun, after all.  But just like I need to talk to a friend and be “inspired” for what to make for dinner tonight, this might be the inspiration for you to throw a couple of cans of pumpkin puree in your grocery cart this week for pumpkin bread in your future.  Then, when you need a simple, seasonal treat to make for breakfast, dessert or a snack- you’ll be ready!

It is one of my favorite baked goods in the fall because it can serve so many purposes: breakfast, dessert, snack.  You can fancy it up with mix ins or serve with a spread, or keep it simple.  We had a long afternoon meeting on Sunday and needed a treat to bring. and this was gobbled up.  (Thankfully I got a piece left behind for breakfast on Monday).

DSC_0721

PUMPKIN BREAD

makes 2 large loaves

2 c. sugar (the recipe originally passed to me called for 3 cups! Eek)

3 ½ cups flour (I did part whole wheat/part all-purpose white)

2 tsp. baking soda

½ tsp. baking powder

1 ½ tsp. salt

1/2 tsp. cloves (so it’s not overpowering)

2 tsp. nutmeg

2 tsp. cinnamon

1 cup vegetable oil or coconut oil (melted to liquid)

4 eggs, beaten

2 cups pumpkin puree (1 regular sized can)

1 cup water

optional:

(1 cup chopped pecans, or dates; chocolate chips, or cranberries- Make sure you sprinkle a few on top before baking to indicate what’s inside!)

Preheat oven to 325 degrees.

Combine first 8 dry ingredients.

In large bowl mix oil, eggs, pumpkin, and water

Stir dry ingredients into egg mixture until moistened.

Add pecans, and other add-ins if you choose. Stir to combine.

Spray 2 large loaf pans (or 12 mini loaves) with cooking spray.

Sprinkle a few of the mix-ins on top.

Bake 1 hour to 1 hour to 1 hour & 15 minutes or until done. Test with a tooth pick.

You can serve as is, or with softened cream cheese, or butter- whipped with honey or maple syrup.

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