Pumpkin is good for more than just pies. Although pumpkin may seem like a fall flavor, with canned pumpkin we can enjoy pumpkin bread year round. The smell of pumpkin bread baking in the morning brings even my grumpy teenage boys out of bed and down the stairs. I often bake 2 loaves at a time, since a can of pumpkin measures just under 2 cups. Alternately, you can use ½ of the canned pumpkin now, and freeze the other half in a zip top bag for later. After the first rush, I slice any remaining pumpkin bread into thick slices, and divide them into individual sandwich bags to store in the fridge. My kids have to be at school very early for band practice, but they can grab a slice of pumpkin bread and eat it in the car.
Pumpkin Bread
Ingredients
- 2 cups all purpose flour
- 1 cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves or ground ginger
- 1 cup canned pumpkin
- 1/2 cup milk
- 2 eggs
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 350 degrees.
- Mix 1 cup of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ground cloves or ginger in a large bowl.
- Add pumpkin, milk, eggs, and vegetable oil and stir until well combined, at least 2 minutes.
- Add the remaining 1 cup of flour and stir until batter is smooth.
- Grease a 9x5x3 inch loaf pan, and pour in batter. Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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