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When I think of the fall season I think of baking, specifically with apples and pumpkin. And now that pumpkin is in great supply it is hard not to want to share my favorite pumpkin recipes with you. This one for pumpkin bread has been a family favorite since I was a little girl. And because it makes two large loaves, it won’t leave you wishing you had made more! The perfect blend of pumpkin, cinnamon and nutmeg is a wonderful fall flavor combination. Super moist and flavorful, it will be hard to eat just one slice. Trust me.
Ingredients
4 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
4 eggs
3 cups sugar
1 cup oil (can substitute up to half of oil for unsweetened applesauce)
1 can Libby’s pumpkin (or approximately 2 cups of pumpkin)
3/4 cup water
Directions
Mix together flour, baking soda, salt, baking powder, cinnamon and nutmeg. Set aside.
Beat eggs until fluffy. Gradually beat in sugar.
Add oil, pumpkin, water (and applesauce if substituting) and blend.
Gradually add dry ingredients into pumpkin mixture and beat well.
Pour batter into two greased 9 x 5 inch loaf pans or eight mini loaf pans.
Bake in preheated oven to 350 degrees for 55 to 60 minutes (decrease time approximately 10 minutes if making mini-loaves) or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan and cooling completely.
Recipe from America’s Country Inn Cookbook, 1984.
