Happy first day of fall! Who loves a good pumpkin bread? Here’s a great recipe I wanted to share with you. It’s tasty and perfect for 2 loaf pans or for 7 mini loaf pans to share with friends. It hasn’t quite felt like fall here yet, but this morning the air was crisp, which immediately got me in the mood for some of my favorite recipes for Fall, and this one is at the top of the list! If you love fall, and you’re in the mood for baking, try this! If you share with a friend over coffee and send a loaf home with them, they will be back! Enjoy!
Xoxo,
Sandi
Pumpkin Bread
3 1/2 cups all-purpose flour
1/4 teaspoon ground cloves
3 cups of sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups canned pumpkin
4 large eggs
2/3 cup water
1/2 cup vegetable oil
Preheat oven to 350 degrees. Spray two 9-inch loaf pans or 7 mini loaf pans with nonstick cooking spray. In a large bowl, whisk together flour and the next 6 ingredients. In a medium bowl, whisk together pumpkin and all remaining ingredients. Stir pumpkin mixture into flour mixture until well combined. Pour batter into prepared pans. Bake for 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on a wire rack.
*****Here’s a little tip. If I’m baking and the recipe calls to cook for 45 minutes, then I typically cook for 43 minutes. I cut the cooking time down by 2-5 minutes. That way, you never overcook it. It really helps with whatever you’re baking to remain moist.*****
Southern Savorings 