Today was way more productive than I give the day credit. The reason I say that is I got myself in a funk. The reasons for my funk are some of the same things that always funk me out. Today I just let it get to me. I was funky.
We are also getting into the bowels of the freezer, pantry and fridge again. It’s not fun. I decided to make pumpkin bread to brighten up the leftover soup we were having that my daughter hates.I am not typically a comfort baker, and perhaps I mentioned before I am actually not very adept at baking at all. Sometimes my baking is rather frightening. How hard could pumpkin bread be? I hesitated to make this once before because it’s dripping with sugar, however it does produce 3 loaves and so divided, it’s less dripping with sugar ? Probably not, but it does use up the last of the sugar I bought for holiday baking.
This bread is just awesome – I didn’t wreck it! Moist, sweet, pretty and very tasty.
It’s got a wet and a dry mix – pre-heat oven to 350 and grease and flour 3 bread pans
wet; mix together 4 eggs, 1 cup oil, 2/3 C water, 3 cups sugar and 1 can pumpkin puree – i used solid pumpkin because it was what i had and Kate got most of the bumps out
dry; 3 cups flour, 1 1/2 teas of salt, 2 teas baking soda, 1/2 teas of ground clove, 1/4 teas ground ginger, 1 teas ground cinnamon and nutmeg
mix wet and dry until just blended, pour into pans Bake for 50 minutes or until toothpick comes out clean.
Variations: I added pecans – because I adore them, I think this would be lovely with candied ginger mixed in, part oat flour and a combo of white and brown sugar or some maple syrup
This filled the house with a home-baked goodness. The landlord had snowplowed again, I was able to call her when the bread was just coming out of the oven and offer her some. It also got my kate through her dreaded soup! Best part I froze one for us some other time and one to give away. Spread a little of that pumpkin love.
Karen Hanrahan ~ Wellness Educator/Nutritional Consultant/Blog Author
708.482.0678 ~ Websites: Nutrition, Weight Loss, and Green Clean as seen on Oprah
Member of BNI – West Suburban BNI: “Chapter Mentor”
Member, Board Member and Programming Chair of West Suburban Women Entrepreneurs
Best Of Mother Earth
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Karen, what size can of pumpkin puree do you use? I want to try this recipe. I love pumpkin bread. I also like to share baked goods with friends so love that it makes 3 loaves. Thanks for sharing your recipes.
well there is a minor detail !! It was a small 15/16 oz ish can.
I am delighted that you want to make this recipe – sure hope you and your friends enjoy! I think you can easily do the muffin thing with this recipe too – or 6 mini loaves.
Thank you. I will definitely make it soon.
Wait until you smell it while it’s baking in the oven!!