Monday, October 12, 2009

Homemade Pumpkin Bread

About a year ago, I started this very fun, stressful, fulfilling and time-consuming thing--my blog. It's been a great year...I mean, no book deals or movies with Meryl Streep, but I've definitely learned a lot about cooking and even more about myself. Cheesy, I know. Anyway, I decided to celebrate my anniversary by paying homage to my very first blog post--those decadent Pumpkin Pie Waffles. But instead of waffles, I would venture into baking my first ever homemade Pumpkin Bread. We all know how great I am at baking (insert sarcastic comment here), but something about the cool, fall weather inspired me. Or maybe it was the Pumpkin Spice Latte at Starbucks, I can't be sure...

Anyway. I found this easy (idiot-proof) recipe at RecipeZaar and decided to give it a whirl. The bread was moist, delicious and full of my favorite pumpkin flavor. This will definitely be one to share over the holidays!

Pumpkin Bread
adapted from RecipeZaar, recipe #264721


1 1/2 cups flour
1 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup canned pumpkin
1/2 cup olive oil (can sub with canola or vegetable)
2 eggs, beaten
1/4 cup water
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon apple pie spice


1.Preheat oven to 350°F.
2.Sift together flour, salt, sugar and baking soda.
3.In a separate bowl, combine pumpkin, oil, eggs, water and spices.
4.Combine pumpkin mixture with dry ingredients, being careful not to over mix (this will make the bread tough).
5.Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Serving: One 9x5 loaf

1 comment:

  1. This looks very moist and tasty. Perfect for the holidays. Congratulations on your blog anniversary!