Pumpkin Bread
It's not fall if the smell of something pumpkin baking isn't in the air. This moist and delicious recipe is foolproof and will be gone before you can say "Come and get it!" It pairs well with a cup of hot coffee and is a quick and easy bake for sharing with family, friends, and neighbors.
- 15 ounces pumpkin puree (1 can)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1 1/2 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground allspice
- 1/2 cup pumpkin seeds (optional)
Preheat oven to 350 degrees, and grease and flour a 8x4 or 9x5 loaf pan.
In a large mixing bowl, mix together pumpkin puree, eggs, oil, milk and sugar until all ingredients are well combined.
In a separate bowl, combine flour, baking soda, salt cinnamon, nutmeg, cloves, ginger, and allspice.
Gradually add dry ingredients to wet ingredients until just combined.
Pour into prepared loaf pan, top with whole or chopped pumpkin seeds if desired, and bake in a preheated oven for about an hour or until a toothpick inserted in the center comes out mostly clean.
This recipe makes one 2lb loaf pan or 4 mini disposable loaf pans for sharing.
