Spiced Pumpkin Bread
Bringing back 90+ degree temperatures.
It feels a little funny to be sipping a pumpkin spice latte in a tanktop and flip flops
but hey, if it doesn't feel like fall, at least it should taste and smell like fall.
And it does, especially inside our home.
Just like cloves, cinnamon & nutmeg.
Yesterday I made my favorite pumpkin bread.
My Mum gave me the recipe a couple years ago,
and I've haven't been tempted to try another since.
Everyone here looks forward to it every fall.
And while I could make it anytime of year, I don't
because I like having little traditions that mark the seasons and
pumpkin recipes are a fall thing (ok, maybe I bake a few in the winter too).
It makes 2 full size loaves, or 6 mini loaves
Spiced Pumpkin Bread
3 cups sugar
1 cup vegetable oil
3 large eggs 1 cup vegetable oil
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Preparation
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. (Mix in 1 c. chopped walnuts, if desired).
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Enjoy!