I talk about pumpkin bread SO much! You guys have probably heard it nonstop lately, but y’all, it’s THAT good. I promise. So I’ve decided to stop talking and start doing. Today I am bringing you guys along with me as I make my annual pumpkin bread!
What You’ll Need:
If you’re not into long follow along blog posts about recipes, here all you’ll need in short!
- 15oz pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cups water
- 3 cups sugar
- 3 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Step 1: Preheat oven to 350 degrees
Step 2: Mix wet ingredients and sugar! So mix in your pumpkin puree, vegetable oil, eggs, water, and sugar.
Step 3: mix dry ingredients together. This would be your flour, cinnamon, nutmeg, ginger, cloves, salt, and baking soda.
Step 4: Combine both mixtures and mix until smooth.
Step 5: Pour into bread pan(s) and bake for about 50 minutes.
Now let me walk you through it.
Step 1: Preheat Oven to 350 degrees
Self explanatory
Step 2: Mix wet ingredients and sugar! So mix in your pumpkin puree, vegetable oil, eggs, water, and sugar.
After you’ve got all your ingredients and have preheated your oven. Grab a medium sized bowl and your whisk and start pouring your pumpkin into the bowl! Usually pumpkin already comes in 15oz cans, but if you happen to get the larger can (29 oz), just half it and it’ll work just fine.
I also decided I would write a blog post only halfway through the process of making this so sorry I don’t have every step in photos. But while mixing your wet ingredients, there is no special formula. Just throw those items in there and get whisking. Sometimes I’ll take this time to sprinkle in some extra of my favorite spices, (like the ground cloves)
Step 3: mix dry ingredients together. This would be your flour, cinnamon, nutmeg, ginger, cloves, salt, and baking soda.
Use a sifter before mixing your dry ingredients to get any clumps of large matted flour out or else they will bake into the bread. This step isn’t make or break but if you have a sifter, it is a nice plus.
You are allowed to be generous with the spices. As you make more bread you’ll learn which you like more and less of. (I hardly ever use salt…oops). The spices are what gives the bread its “oomph”, so don’t be shy!
Tip: DO NOT forget your baking soda. No baking soda = disaster!
Step 4: Combine both mixtures and mix until smooth.
At this step you want to get rid of your whisk and trade it in for something more solid like a wooden, plastic, or stainless steel spoon. This is also where your sifter comes in handy. With the sifter, mixing until you get a smooth texture is relatively easy. But sometimes without it, you can get flour clumps and will have to mix harder to get them out.
(I had no sifter haha!)
Step 5: Pour into bread pan(s) and bake for about 50 minutes.
This is another self explanatory step so I’ll use this space for a quick story time:
Carlos has been thoroughly traumatized by the amount of pumpkin bread I make (which is A LOT). So I took this opportunity to try something new. By adding the leftover mix into small ramekin dishes, I got the most use out of the scraps and was able to experiment. And for this experiment, I added in some espresso chocolate chips that we already had in our pantry and mixed them into the batter with a small spoon.
The result?
He loved it! You can use any kind of add-ins you want; regular chocolate chips, nuts, dried fruit. Don’t be afraid to make the recipe your own!
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