Pumpkin is everywhere! And since today happens to be my birthday (another year
older! WISER! ) I thought I would share a Pumpkin Bread recipe I made recently. If you haven’t already learned pumpkin is one my favs! Prove it you say? Well when I was younger my Mom let us pick out a birthday dinner meal she would cook us, along with whatever cake we wanted. I ALWAYS picked pumpkin pie. Hands down it was my favorite “cake” out there!
Not only is it part of my birthday celebration, in my pantry, mixer and oven..it’s everywhere on Pinterest–as a beer cooler (great idea, right?)
or even as a flower pot.
It’s also on a lot of doorsteps and used as decoration around people’s houses (as in yesterday’s post which had these chalk painted pumpkins) that I found on the website Perfectly Imperfect. Love!
Pumpkins are great to look at and decorate with (especially when they are colorful like these).….but I am more of a fan of them for cooking! Yum.
I love pumpkin spice lattes, pumpkin cookies, roasted pumpkin seeds and, of course, pumpkin bread. Really, the list goes on and on. Starbucks has pumpkin bread that I love and has inspired me to make my own each year. It is easy and a great thing to bring to a party, thanksgiving or just eat at your leisure.
Adapted slightly from Simple RecipesPrint
Delicious, soft pumpkin bread is perfect for a cool fall day with a great glass of milk or coffee.
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 teaspoon of salt
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 1/2 cup olive oil
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- Preheat oven to 350°F and sift together the flour, sugar, salt and baking soda.
- Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients and mix.
- Butter a 9x5x3 inch loaf pan and pour mixture in. Bake 50 minutes or until a thin skewer poked in the very center of the loaf comes out clean. Turn pan over and remove bread and let cool on a rack.