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13
The Best Pumpkin Bread
I love October-it is by far my favorite month of the year. The cool weather and changing leaves always have me craving everything pumpkin. Over the years, I've worked on this pumpkin bread recipe and finally perfected just the right balance of flavor and warm spices, while keeping it tender and moist.
This recipe makes two pretty good-sized loaves, so give one away, freeze one for later…or eat them both. I won't judge!
Recipe by Kristina Case
2 cups pumpkin puree
4 eggs
3 cups all-purpose flour
1/2 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
1 tsp salt
1 cup white sugar
1 cup brown sugar
1 cup oil (I melt 1/2 coconut oil and 1/2 c butter) but you can use canola or grapeseed oil
2/3 cup water
In a large bowl mix flour and other dry ingredients. In another bowl, mix eggs, pumpkin, sugars, oil and water. Blend with dry ingredients just until mixed. Butter and flour 2 loaf pans (I always line the bottom with parchment paper so nothing stick), and bake at 350 for 55 minutes or until center is done. Cool and remove from pans. These last for awhile if you put them in a ziploc bag or wrap in plastic wrap.
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