I know it’s been a while since I last posted…this is my first blog post from my new house! As you can see, I have granite counter tops (as well as a ton more counter space than in my apartment). Space makes all the difference! I can’t wait to cook and bake for the holidays.
I’ve been making this pumpkin bread for years, but this year I decided to double the amount of pumpkin to see how it came out. Instead of a bread-y consistency, it was moist and cake-y. This version is great too, and I would suggest eating it with a dollop of whipped cream or a scoop of ice cream on top. Either way, it’s a great way to bake with pumpkin. Check out my tutorial on how to make fresh pumpkin puree that can be used for breads, pies, and even pumpkin chili!
- 1 cup pumpkin puree (2 cups if you want a more cake-like texture)
- ½ cup vegetable oil
- 1⅓ cups white sugar
- 2 eggs
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- Preheat oven to 350 degrees and spray a loaf pan with Pam cooking spray.
- In a large bowl, mix the pumpkin, oil, sugar, and eggs.
- In a separate bowl, combine the flower, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves
- Stir the dry ingredients into the pumpkin mixture until well combined.
- Pour the batter in the loaf pan and smooth the top with a rubber spatula.
- Bake in oven for 45-60 minute, until a knife inserted into the center comes out clean.