Pumpkin Bread

It's finally Fall and I can finally find canned pumpkin so I decided to make Pumpkin Bread today.  I originally got this recipe out of a Southern Living magazine.  I think it's called Pumpkin Pecan Bread.  I made a couple of changes especially in the spices because I don't like Pumpkin Bread to be too Spice Cakey......I like Pumpkin Bread to taste like pumpkin with a sweet cinnamon sidekick.

Pumpkin Bread

Pumpkin Bread

Adapted from Southern Living Pumpkin Pecan Bread Recipe

3 1/3 cups flour

3 cups sugar

2 teaspoons baking soda

1 ½ teaspoons salt

1 ½ teaspoons ground cinnamon

1 teaspoon nutmeg

1 cup canola oil

2/3 cup water

4 eggs

1 can pumpkin

1 teaspoon vanilla

Put all ingredients in mixer and blend slowly to combine – stop to stir flour lumps up from bottom of bowl and scrape down sides with rubber scraper.  Continue to mix just until well blended.  Pour into 3 glass bread pans sprayed with Baker’s Secret and bake at 350 for 50 minutes.

I have 3 Pyrex bread pans and this recipe fills them up perfectly.  They are a little bit smaller than a traditional pan.........sorry.



The Triplets with their Momma



I love this stuff.

I am feeling very blessed today, enjoying family and the work God's given me.  Next on my baking agenda - Amanda's Gingerbread Cookies!   Happy Fall!

I heart this recipe!