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Recipe Monday: Pumpkin Bread

July 30, 2012

Every year when August rolls around, I begin making pumpkin bread. From August 1st until December 1st (though I will sometimes make a loaf for Christmas because I don’t like pumpkin pie), I make loaves of this bread. It’s delicious, so moist, and redolent of fall spices. I love it cold with a thin smear of cool butter on it. 😀

3 1/2 C flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/4 pumpkin pie spice
3 C sugar
1 C vegetable oil
4 eggs
2/3 C water
2 C tinned pumpkin puree (NOT the instant tinned pie filling)
Optional: 1 C chopped walnuts (I hate nuts in my food, so I never add them)

Preheat oven to 350F. Sift dry ingredients together. Mix pumpkin, water, oil, and eggs together in another bowl. Pour into dry mixture and mix well. (If you use the optional nuts, once everything has been mixture, you will need to fold the nuts into the mixture.) Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean. Cool before removing from pans.

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