Fall Baby Pumpkin Bread
Being born in October, this pumpkin bread kicks off the Fall season for me and actually tastes even better the day after it is baked. It's easy to make and perfect for holiday gift-giving!
1 (15 ounce) can pumpkin puree
4 large eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
Optional: sprinkle of pepitas, chopped nuts or brown sugar oats.
OvenBond Tri-ply Stainless Steel 1-Pound Loaf Pan
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two Hestan OvenBond LoafPans.
Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.
Stir flour mixture into pumpkin mixture until just blended.
Pour batter into the prepared pans.
6.Optional: I like to add“crunch”to the top of the bread, so consider sprinkling with pepitas, pecans or brown sugar oats.
Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50-minutes.
Enjoy—Fall has arrived!