I know I’m probably jumping the gun on this one, because it’s still August and 110 degrees outside, but I don’t want to wait for fall any longer. The leaves don’t change color here and that always depresses me because my best memories are of colorful pumpkin patches in Virgina and hurling myself onto piles of carefully raked leaves (Dad never minded). Fall just isn’t the same here, but little things like pumpkin bread make the season feel a little more authentic.
Here’s a great recipe I tried yesterday. It’s perfectly moist and has just the right amount of spice.
- 2 cups pumpkin (not pumpkin pie filling!)
- 1 cup vegetable oil
- 4 large eggs
- 2-2/3 cups sugar
- 2/3 cup water
- 3-1/3 unbleached all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1-1/2 tsp. salt
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
Step 1: Lightly grease two bread pans and preheat your oven to 350 degrees.
Step 2: In a medium-size bowl beat together the pumpkin, oil, eggs, sugar and water.
Step 3: Carefully add the flour, baking soda, baking powder, salt, nutmeg, vanilla and cinnamon.
Step 4: Mix the batter well. You can use your beaters if you want.
Step 5: Divide the batter into your greased bread pans.
Step 6: Bake the bread for 60 minutes and then stick a toothpick in the middle. If it comes back wet, bake for an additional 10-15 minutes.
Step 7: Allow the bread to cool on a rack and then run a knife around the edges to loosen it. Carefully flip it over onto your hand and then onto a serving plate or plastic wrap.
I hope you enjoy this!