Fall - Easy Pumpkin Bread

So I've been MIA for a while....life got busy...then crazy...then even more busy... it is starting to slow down just a bit, like the wonderful season we are getting ready to enter...Fall! Fall is my favorite season and fall/winter cooking is probably some of my favorite to do. There is something about the warm comfort of squash, potatoes, chili, stew and more. The wonderful smells that linger on the air as something bakes in the oven or cooks all day in the crockpot...heavenly. So in honor of the beginning of this time of the year I give you a recipe...I made this the other day on a baking spree (along with 12 pumpkin waffles for the freezer, 18 pumpkin cupcakes with pumpkin cream cheese frosting, and 2 loaves of Honey Wheat Bread!). Sadly I forgot to take a picture when it came out of the oven...and I think there is maybe only 1 or 2 pieces left! So go make it for yourself and see how it looks!

Easy Pumpkin Bread

  •  1 1/2 cups flour

    • 1 teaspoon salt
    • 1 cup sugar
    • 1 teaspoon baking soda
    • 1 cup pumpkin puree
    • 1/2 cup olive oil (can sub with canola or vegetable)
    • 2 eggs, Beaten
    • 1/4 cup water
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon allspice
    • 1/2 cup walnuts (optional)
    • 1/2 cup chocolate chips (optional)
    1. Preheat oven to 350°F.
    2. Sift together flour, salt, sugar, and baking soda.
    3. In a separate bowl combined pumpkin, oil, eggs, water, and spices.
    4. Then, combined with dry ingredients but, do not mix too thoroughly. Stir in walnuts.
    5. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
    6. Makes one loaf. Can easily double the recipe.
    7. If desired, you can use them in a muffin tin as well. They come out just as moist. If you use muffin tin bake for 20-25 minute.

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