I L-O-V-E fall baking! I know it’s early (and hot . . .), but when I saw a can of pumpkin lurking in the back of my pantry this weekend I just couldn’t resist making a little pumpkin bread. And since you probably have most of the ingredients right in your pantry (except maybe the pumpkin . . .), it should be a pretty frugal treat!
My friend Dana gave me this recipe forever ago, and my kids eat it for breakfast, take it to school for a snack, and still want more for dessert! The great thing about it is it makes enough for three loaves, so my plan is always to make one to eat, one to freeze, and one to give away. However, we’ve never had a singe loaf of Pumpkin Bread make it to the freezer, because we devour it long before it ever gets there! Here’s what you’ll need to try it out in your kitchen . . .
- 3 1/3 cups flour
- 3 cups sugar
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. nutmeg
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 can pumpkin
- Mix dry ingredients and wet ingredients separately.
- Make well of dry ingredients and add then add in “wet” ingredients. Blend all together.
- Grease and flour 3 large bread bread pans.
- Bake at 350 for an 45 to 55 minutes (watch closely so it doesn’t get too brown.) Your house will smell so yummy and your kids will love it . . . enjoy!