Some Fall Baking

Last night the kiddos and I baked our third round of pumpkin bread this season! I'm really surprised they like it so much, especially since they didn't really warm up to the taste of pumpkin right out of the can. They just had to give it a try as we were adding it to the mix. I warned them! It's a good thing this recipe for Spiced Pumpkin Bread uses three.cups.of.sugar to sweeten it up!!!

Ingredients

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16 oz can solid packed pumpkin

3 cups all purpose flour

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coarsly chopped walnuts (optional)

Directions

Preheat oven to 350 degrees. Butter and flour two 9x5x3 loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, nutmeg, cloves, cinnamon, baking soda, salt and baking powder in another large bowl. Stir into pumpkin mixture in two additions. Mix in walnuts if desired.

Divide batter equally between two pans. Bake until tester inserted in middle comes out clean, about 1 hour and 10 minutes. Transfer to rack and cool 10 minutes. Using knife, cut around edge of loaves, and turn out onto rack to cool completely.

My Notes

I used a standard can of Libby's pumpkin which is only 15 oz. I also did not add walnuts. No need ruining a good thing, and I'm not so sure the kiddos would have liked it as much with the nuts. I also didn't have to cook mine as long, but all ovens are different. I set the timer for an hour and went from there. Enjoy!!!

This is what the bread looks like while it's cooling. Or at least, this is how it looks at our house...half eaten!!!

Does someone look like her Daddy or what!?!