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I was able to grow 4 big huge pumpkins in my garden this year, to my amazement. I'm going to save them for jack -o-lanterns and roasted pumpkin seeds closer to Halloween. I just love this time of year!! In the meantime, I'm baking up some yummy pumpkin bread. Now, if only the fall weather would just arrive -it's 94°F outside right now here in Northern California.!! Where are you lovely Autumn? ;)
. My Favorite Pumpkin Spice Bread Recipe
. 3 1/2 cups all-purpose flour
2 1/2 cups sugar
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 can (16 ounces) pumpkin purée
1 cup vegetable oil
4 eggs
2 1/2 cups sugar
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 can (16 ounces) pumpkin purée
1 cup vegetable oil
4 eggs
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Preparation:
Preparation:
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Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg.
. Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg.
In a separate bowl, stir together the pumpkin and oil.
Beat in eggs, one at a time, beating well after each addition.
Beat in eggs, one at a time, beating well after each addition.
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Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
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Makes 2 loaves of pumpkin bread.
Makes 2 loaves of pumpkin bread.
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