Pumpkin Bread

Since fall is in full swing, I thought I’d share my favorite Pumpkin Bread recipe. It’s bookmarked in my Fannie Farmer cookbook – I’ve been making this particular recipe since I was a kid, with my own flourishes, of course.

Ingredients

  • 1 ½ cups flour

  • ½ teaspoon salt

  • 1 cup sugar

  • 1 teaspoon baking soda

  • 1 can Libby’s pumpkin purée

  • ½ cup extra virgin olive oil

  • 2 eggs, beaten

  • ¼ cup water

  • 1 teaspoon vanilla flavoring

  • ½ teaspoon nutmeg

  • ½ teaspoon cinnamon

  • ½ teaspoon allspice

  • ½ cup chopped walnuts or pecans (optional – I never put nuts in)

Directions

  1. Preheat oven to 350°

  2. Butter loaf pan – I use Pam for Baking, it works wonderfully.

  3. Sift together flour, salt, sugar, and baking soda. (I just stir, not sift)

  4. Add the spices.

  5. Mix pumpkin, oil, eggs, water, and vanilla, beat until smooth and slightly foamy.

  6. Combine with dry ingredients.

  7. If you’re going to ruin it with nuts, now’s the time.

  8. Pour into a loaf pan – I prefer to do several small pans so I can give them away.

  9. Bake 50-60 minutes or until toothpick comes out clean.

  10. Leave in pan 10-15 minutes to cool, then turn out on rack.

  11. Pass out among friends and family as the perfect beginning to the season!

BreadsJ.T. EllisonComment