Fall Baking-Pumpkin Bread!

I know I may get stabbed for this, but I just do not get the pumpkin craze. I really don’t. But before you come after me with pitchforks‚Ķthere are two things pumpkin that I like. Pumpkin Spice coffee creamer and my husband’s grandmothers pumpkin bread! I, unfortunately, never had the honor of meeting his grandma but I LOVE that I get that opportunity to continue to share her memory by making my family one of her beloved recipes. Note: I made sure to clear it with my sister-in-law before sharing this ūüôā

For my baking handicapped friends, do not fear! This is a very simple recipe! I do not even have dishes and bowls and I managed!¬†That leads me into-don’t laugh at my pot and plastic fork! I was determined to make this bread today! I improvised admirably, if I do say so myself!

My daughter was just not having a nap today but was also managing to entertain herself quite well so I thought this chilly day would pair well with this beloved family favorite!

See below for the full ingredients list and instruction.

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This is what the first step will look like.        This will be when all ingredients are combined.

The consistency of this batter is no where close to a “normal” bread dough so do not freak out! To me it seems somewhere in between a cake and brownie batter consistency and will be somewhat sticky.

Since we do not have our dishes/pots/pans yet I bought an aluminum loaf pan. They were pretty small and I did not want to mess up my bread so I used two to be on the safe side. In the end: they made more like mini loaves. If you have a normal bread pan you will only need one!

What I used:                                                                  Divided into two.

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So here is where it may get tricky for some of my non-baking friends‚Ķbaking time. Please watch closely. It is going to depend completely on your loaf pan size and oven! The recipe itself says 1 hour and 15 minutes. For these two mini pans it only took 27 minutes. In my old oven I believe it was around 65 minutes. I would always set a timer to 50 minutes and then check every 5 minutes. The last thing you want is to ruin your bread by over baking. Today I set the timer for 45 minutes but went off the ole “when you start to smell it, it is almost done” rule and sure enough‚Ķit was done!

Finished product: I should note, my husband has not tasted it yet…but myself and the baby did and we approve!

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Recipe and Directions:

2 eggs, slightly beaten

1 1/2 cup sugar

1 cup pumpkin

1/2 cup oil (I used good ole vegetable oil)

1/4 cup water

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp baking powder

3/4 tsp salt

1 2/3 cup flour

Mix eggs, sugar, and pumpkin. Blend in oil and water. Add all remaining ingredients. Bake in greased loaf pan at 350 degrees for 1 hour and 15 minutes.

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