Hey, y’all! Happy Monday! We’re over here celebrating a small break in the 100 degree days which means that I am doing more baking. This time of the year always puts me in the mood for that. How about you? On that note, I am sharing one of my very favorite back to school bread recipes: pumpkin bread! This is a simple recipe with lots of flavor. 🙂 Your family will love it for breakfast, as an extra treat in their lunch box, or as an after school snack!
The best thing about this recipe? It makes two loaves. So, one for you and one for a friend! Or, it freezes beautifully. Enjoy!
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4 eggs, beaten
2 cups solid pack pumpkin puree
2/3 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.