Spiced Pumpkin Bread

In case you don't already have a favourite pumpkin bread recipe, I will gladly share my recipe again. It is one of our Royce family autumn traditions and we've made it several times during this season already. As you can see in the above photo, I enjoyed a slice with a little cream cheese and my homemade apple butter, accompanied by a steaming cup of coffee. It made a delightful breakfast one morning. It's also just as yummy to eat it plain.


Spiced Pumpkin Bread

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable or light olive oil
4 eggs
3 ⅓ cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. salt
1 tsp. baking powder

Directions:

Heat oven to 350 degrees. In a large mixing bowl, combine pumpkin, sugar, water, oil and eggs. Beat until well mixed.

Combine all dry ingredients. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

Grease two 9 x 5 inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 - 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 - 15 minutes before serving. (You can make muffins instead. Just change the baking time to 18-20 minutes.)

These loaves (or muffins) freeze well, too.

Enjoy!

Blessings and love. xo


Linking Up: Good Tastes Tuesday, Try A New Recipe Tuesday, Hip Homeschool Moms