I hope everyone had a lovely Thanksgiving!
No traditional Thanksgiving for me (we had hot pot at home with my family), but the funny thing is, I went out today and purchased a 15 pound frozen turkey. It was on clearance at 44 cents per pound, and I plan on making turkey meat floss out of it (more on that later!).
I'm here to blog about my pumpkin bread recipe!
If you have seen me within the last couple of months, chances are, you have eaten my pumpkin bread.
I stumbled upon this recipe by accident one bored evening while surfing the web. After reading the instructions and realizing that the recipe sounded like a winner, I made the bread that very evening. After one taste, Jeff and I were in love. (with the bread.... I mean, we ARE in love with each other as well... but I was referring to the bread).
After that, we made pumpkin bread for friends, giving it away when visiting people, serving it to people that came over to our house, and we even brought a loaf to a Thanksgiving pot luck. There were a couple of weeks where I felt like I was running a pumpkin bread factory out of my own kitchen!
Every one that has tasted it have said they liked it. And what makes it so special is that, not only is it festive (for fall time), but pumpkin bread not one of those things you can easily find in a store. And another reason why I like this recipe is because even though I am a crappy baker, I cannot screw up pumpkin bread.
Ready to bake?
What you need:
1 cup canola oil
2/3 cup water
2.5 cups white sugar
2 tablespoons dark brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
What to do:
1. Preheat oven to 350*F. Grease two 9×5 loaf pans.
2. In a large bowl, cream pumpkin, eggs, oil, water and sugar until well combined.
3. In a separate bowl, sift together flour, baking soda, salt and ground spices. Add dry mixture to wet and beat until all flour has been combined. Pour into prepared pans.
4. Bake for about 60-70 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before cutting.