After three months of no rain, magic water fell from the sky this weekend, finally allowing temperatures to drop below 80 degrees. We procured Halloween costumes for the Heathens, put in more work on planning the school Halloween carnival, and celebrated the return of the braised pork and roasted butternut squash pizza from our favorite restaurant. This week is shaping up to be busy beyond belief with carnival preparations, but I decided to hit the pause button yesterday and whip up that pumpkin bread I’ve been longing for. This recipe is super easy, an since it makes two loaves, you can surprise someone special who also needs a little autumn pick-me-up.
Notes
Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 ½ cups all-purpose flour
- 2 tsp baking soda
- 1-1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground ginger
- Preheat oven to 350 degrees. Grease and flour two standard size loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Tried this recipe?Let us know how it was!
It’s October…and it’s 90 degrees outside. Not that I’m bitter or anything. Fall is still a long way off for us it seems, so to inject a little spirit back into my week, I knit up a cute pumpkin dishcloth for fun. I don’t usually waste time on dishcloths since I have a long list of other things I want to knit, but a seasonal, instant gratification knit seemed like a good way to get over my heat-induced grumpiness. Overall, I accomplished my goal of knitting something fast and fun, while holding out hope that cooler weather is just around the corner.