The pumpkin obsession continues! I’ve eaten pumpkin scones, pumpkin sushi, pumpkin pie, pumpkin fro-yo, pumpkin lattes, pumpkin cookies and pumpkin curry this Fall. Maybe it’s because I’m an October baby, or maybe it’s because I love vegetables more than the average person, or maybe it’s because pumpkins are just so dang tasty. Whatever the reason, I can’t get enough. Ergo, pumpkin bread for a breakfast with friends on Saturday morning.
This recipe is dead easy, and you’ll be able to whip up it up in minutes. It’s great fresh from the oven with hot coffee, or heated up the next day with…coffee. Can you tell what I’ve been having for breakfast this week?
*Note, this is a full recipe and makes two pans. I halved it and made one loaf since I’ll be out of town this week. I have no idea if this bread freezes well or not, since I’ve always consumed it right away, like the fat kid I am. If you try it, let me know?
. 3 1/2 cups all-purpose flour
. 2 teaspoons baking soda
. 1 teaspoon baking powder
. 3 teaspoons pumpkin pie spice
. 1 teaspoon salt
. 3 cups white sugar
. 1 cup vegetable oil
. 4 eggs
. 1 (15 ounce) can pumpkin puree
. 1/2 cup water
1. Preheat oven to 350 degrees. Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
2. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide the batter evenly between the prepared pans.
3. Bake in the preheated oven for about an hour, or until a toothpick inserted into the center comes out clean.
Slice and serve!