Friday, March 4, 2011

Pumpkin bread

So, I know pumpkin is a fall ingredient. But I had some in the freezer to use. My kids fell in love with it. I made more after they inhaled the first loaf. In fact, it has taken me three loaves just to get this picture because they eat it faster than I can take one.

Here is the recipe (from

Pumpkin Bread


1 cup canned pumpkin puree
1/2 cup vegetable oil
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
      (I just add about 1 tsp cinnamon plus 1/2 tsp pumpkin pie spice)

1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 9x5 inch loaf pan.

2.In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. 

3.Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

It was refreshing to find a pumpkin bread that didn't call for chocolate chips.  It's incredibly moist and your kids will die from the aroma when they walk in the door!

1 comment:

  1. I disagree....pumpkin is waaaay too good to only be used in the fall :) We have it year-round in our house too :) Looks delish!


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