Melissa's Pumpkin Bread
Posted on September 11 2019
Now that it's September (even though it's still SO hot here in Los Angeles) we are excited for our fall knitting and baking. That pretty much means pumpkin spice everything! I wanted to share this delicious recipe that I make every year. I love it because it's easy, freezes well and makes two loaves. I have to add that I'm lazy when I bake and instead of mixing ingredients in separate bowls like the recipe says, I throw everything in one bowl, mix it all up and it always comes out just fine! In our house we usually finish both loaves in about a week, but you can pop one in the freezer and it will be good for a couple of months.
I'm going to post the recipe here but you can also download it here for a printable version.
Melissa’s pumpkin bread
(makes 2 loaves)
4 lg eggs
2.5 cups sugar
1 cup oil (or ½ cup oil and ½ cup applesauce)
3 cups flour
2 tsp baking soda
½ tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 tsp salt
2 cups pumpkin puree (2 cups= 1 15oz can of pumpkin)
2/3 cups water
1. Preheat oven to 350 and grease and flour 2 9x5” loaf pans.
2. In a lg bowl, whisk together eggs, sugar and oil.
3. In a separate bowl, whisk together dry ingredients (flour and salt) and stir into wet mixture. Add pumpkin and water and stir until combined.
4. Divide the batter between the pans. Bake for 50-60 mins depending on your oven or until toothpick comes out clean.
This bread freezes well. When cooled, cover with plastic wrap, then foil and freeze until ready to eat. Will last several weeks.