For many, walking into a kitchen with the smell of fresh coffee brewing in the morning can be considered “bliss”. But imagine walking into the kitchen with the smell of coffee and warm Pumpkin bread baking in the oven!
Omg, one word comes to mind “Heaven”.
Yes it’s that time of year again. My favorite time of year , Fall. Even though I don’t get to experience colored leaves in Southern California what I do know is I get the chance to dive deep into all the glorious tastes and smells of baking during the season of pumpkins, squash, cinnamon, apples, walnuts and salted caramel.
So lets kick things off with a true classic. Pumpkin Bread 101. It’s pure comfort food delight. You can eat it plain or throw your very own twist on it by adding in a handful of chocolate chips or pecans. Or if you are really looking for pumpkin bread “dreamland” then add a layer of cinnamon cream cheese frosting on top!
- 1-1/2 cups sugar
- 1 cup cooked or canned pumpkin
- ½ cup vegetable oil
- ½ cup water
- 2 eggs
- 1-2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup chopped walnuts
- In a mixing bowl, combine sugar, pumpkin, oil, water and eggs; beat well. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in nuts if desired. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 65-70 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack