The BEST Pumpkin Bread Recipe

You know a recipe is good when you have made eight loaves of it in three weeks. No shame. Although, to be honest, two of those I completely forgot any leavening. Best part, it was our first time making it and S and I were eating this… pumpkin fudge wondering if it was just undercooked. 0/10, would not recommend.

We had a work Thanksgiving party and brought three loaves. By the time the potluck ended it was almost gone. S was laughing at me so hard, when we left I grabbed the tray with the leftovers to take home because I didn’t want it to go to waste. Again, no shame.

I wish I had taken photos of it, because it looked just glorious. Unfortunately, that would have taken away from me eating it. Your loss is my gain… literally.


 

Pumpkin Bread

Adapted from FoodNetwork.com 

Ingredients:
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
1 tablespoon vanilla
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water

Directions
Preheat oven to 350 degrees. Butter and flour two 9 by 5 loaf pans. Stir together sugar and oil, then add eggs, pumpkin and vanilla. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool. Devour.

 

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