Autumn Obsession: Pumpkin Bread

I feel like this fall I have eaten my weight in pumpkin bread, which could have gotten pretty expensive if I was getting if from Starbucks, or at the grocery store. Luckily pumpkin bread is really easy, and cheap to make!

I love my pumpkin bread recipe because of all the different spices I use, and because of how moist it is. It’s one of the few breads I never get tired of making!

I am so excited to share this recipe with you all. For so long I’ve wanted to start sharing my recipes, so I’m glad I’m finally doing so, and I hope you all enjoy!

What you’ll need:

  • 1/2 C. granulated sugar
  • 1/2 C. brown sugar
  • 1 C. all purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tsp. cinnamon
  • 1 tsp. pumpkin spice
  • 1 tsp. cloves
  • 1 tsp. nutmeg
  • 1 large egg (or 2 small ones)
  • 3/4 C. pumpkin puree
  • 1/3 C. olive oil
  • 1/3 C. water

* If your looking to “pump-up” your pumpkin bread try adding chocolate chips, or dried fruit- I like to add dry blueberries.

* I use all certified organic ingredients in my cooking and baking.

What you’ll do:

1. Preheat oven to 350 degrees F (175 C).

img_08452. In a medium bowl, combine sugar, brown sugar, flour, baking soda, baking powder, salt, and spices. Set aside.

img_0846

3.In large sized bowl, combine egg, pumpkin puree, oil , and water.

4.Gradually add dry ingredients to wet ingredients. I added a quarter of the dry ingredients to the wet at a time. Fully combining them as I went.

img_0852

5.Grease one 9X4 in. loaf pan & pour the batter evenly into it.

6.Bake at 350 degrees F (175 C) for 45-60 minutes, checking with a toothpick until it comes out clean.

7.Let the loaf cool for about 5 minutes, then place the loaf on a cooling rack to completely cool.

Enjoy! If you (somehow) have leftovers; store in plastic wrap, or air tight container.

 

2 thoughts on “Autumn Obsession: Pumpkin Bread

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