G-rated Halloween movies (I stopped watching scary movies after I watched The Ring)
Most importantly…all things pumpkin.
Around this time of year my husband starts asking, “Where’s the pumpkin bread?”
So then I have to go digging for my mother-in-law’s famous recipe which I can never find and have to call my mother-in-law for. I still don’t think my bread will ever be as good as when Sheri makes it but here’s to trying.
This is great warm with butter or at room temperature.
You can add chocolate chips on top but I prefer the flavor plain.
Chopped pecans can also be added if desired or any kind of nuts.
You could also add frosting but it is definitely not necessary.
BUTTER VS OIL
This bread uses vegetable oil or canola oil which makes for a super moist crumb.
HOW TO MAKE PUMPKIN BREAD
Preheat oven to 350 degrees.
In a large bowl, whisk together the wet ingredients: egg yolks, water, oil, and pumpkin puree.
Add the dry ingredients: sugar, salt, cinnamon, nutmeg, baking soda, and flour and combine with a mixer.
Pour batter into three medium foil loaf pans that have been sprayed with cooking spray. Bake at 350 degrees for 45-60 minutes or when a toothpick inserted into the center comes out clean. Don’t overcook. Top should be brown and not wet. Wrap in saran wrap while warm.
CAN YOU FREEZE THIS?
You can wrap this in saran wrap and then foil and freeze in a freezer bag for up to 3 months! Thaw and eat when ready.
PUMPKIN PIE SPICE
There’s no pumpkin pie spice in this bread but with a whole teaspoon ground cinnamon and nutmeg, the spices are there.
The secret to super moist bread is to wrap the loaves in plastic wrap after they come out of the oven.
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.