Fall Is Here.. So Is Pumpkin Bread!

The weather had been a little nuts lately. One day I waited at Mini’s bus stop in a sweatshirt and sneakers. The next day, I had on my capris and flip flops. Craziness!

Today, was a crisp Fall day though. The temps were in the low 60’s and it was pretty breezy. I could get used to this! As I sat sipping my hot chocolate this afternoon, I was thinking about the upcoming season..

Mini’s school has a few harvest events coming up plus I want to go apple and pumpkin picking this year, provided my knee doesn’t feel like crapping out on me. One of my fave things about Fall is the apple- and pumpkin-flavored everything! My all-time fave is Pumpkin Bread. My bread has been a staple at my family’s Thanksgiving table since I was about 15, so it’s been ** years now. (Haha see what I did there?)

I have followed a ton of different recipes, but my favorite is in the Better Homes & Gardens cookbook, I found it on the BHG website HERE if you want to print/pin it or post it elsewhere. I don’t add anything to it, except some chocolate chips or white chocolate chips, but even that I only did once. Don’t forget to serve it hot with some butter!

Enjoy!

Pumpkin Bread

• Makes: 32 servings
• Yield: 2 loaves
• Prep: 20m
• Bake: 350°F 55 mins

Ingredients

• 3 cups sugar
• 1 cup cooking oil
• 4 eggs
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2/3 cup water
• 1 15-oz can pumpkin

Directions

1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2×3 1/2-x2-inch loaf pans; set aside.

In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.

2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg.

Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined.

Beat in pumpkin. Spoon batter into prepared pans.

3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans.

Cool completely on wire racks. Wrap and store overnight before slicing.

Makes 2 loaves (32 servings).

ALSO: Raisin-Nut Pumpkin Bread

• Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added.