Pumpkin Bread

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Pumpkin bread is another simple way to use up any extra pumpkin you may still have. I roasted my pumpkins before I blended it into a puree for these pumpkin recipes. This bread has lots of seasonal flavor and is very easy to make. This bread has good moisture, a good bread/cake texture, and is not overly sweet. I was able to make 3 loaves from this recipe, however, I only filled my pans half way, so if you want bigger loaves, just fill your pans a more, but leave about 1/2 an inch for expansion. This bread is also very similar to a zucchini bread, just with pumpkin and with festive spices!

What You Will Need

• 4 Cups Pumpkin Puree
• 4 Eggs
• 4 Cups Flour
• 3 Cups Sugar
• 1 Stick of Butter (1/2 Cup), Melted
• 1 Cup Oil
• 3 Tbsp Cinnamon
• 1 Tbsp Nutmeg
• 1/2 Tbsp Cloves
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• Standard Bread Pans
• Non-stick Spray
• Mixing Bowl

Directions

1. Heat oven to 325 F. Spray bread(s) pan with non-stick spray then coat with flour. In a mixing bowl, creme together sugar and butter. Once combined, begin adding oil and eggs slowly. Add your spices, baking powder, and baking soda, then slowly mix in flour, and finally, mix in your pumpkin and stir until fully combined.

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2. Fill bread pans to 1/2 to 3/4 full. Bread will not rise much. Bake bread for 65-70 minutes until tester comes out clean. Remove from pan and let cool to room temperature. Once cooled, eat within a week, or wrap with two layers of cling wrap before freezing.

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