Pinterest Challenge: Pumpkin Bread

It's Pinterest Challenge time again! I'm inspired by Katie and Sherry to get moving on some projects on my pinterest boards. (They are joined by Sarah and Carmel so be sure to check them out too!) I'll share another idea tomorrow on the REAL pinterest challenge day, but today in honor of Menu Monday, I'm sharing a Pumpkin Bread recipe. This bread is not at all like my crusty bread that I made for the last pinterest challenge. This bread is sweet and delicious!

I make bread for visitors at church. Each month or so I bake 6-8 loaves of some kind of bread. I've made two different kinds of cinnamon bread in the past, but this month I knew I needed to make something pumpkin-y. I also knew that because it was a chaotic weekend of church activities, work, and crafts, I needed something relatively simple. I didn't want to spend an hour at the grocery store buying ingredients.

I found this recipe for Pumpkin Pie Bread on allrecipes.com and knew it would be perfect. I adjusted a few things to make it work with what I already had in the pantry. I used 3 small loaf pans rather than two large ones because small loaves work better for sharing with guests at church.

Pumpkin Bread
adapted from Allrecipes.com

3 1/2 cups of all purpose flour
2 teaspoons of baking soda
1 teaspoon baking powder
1 1/2 teaspoons of cinnamon
1 1/2 teaspoons of nutmeg
1 teaspoon of kosher salt

3 cups of white sugar
1 cup of vegetable oil
4 eggs
1 (15 ounce) can of pumpkin puree

1/2 cup of water

Preheat the oven to 350 degrees. 

Mix the flour, baking soda, baking powder, spices, and salt together in a large bowl.

Beat together in a stand mixer (or hand mixer) the pumpkin, eggs, oil, and sugar.

 

I doubled the recipe because I can freeze the bread for later in the month.

Once the pumpkin is mixed together, mix the dry ingredients with the wet ingredients. It will be slightly lumpy and that's okay.

Grease your loaf pans. It will make two larger loaves or three small loaves. I also made one muffin and it turned out delicious. Pour the batter into your tins and fill about 2/3 of the way.

Bake for about an hour. If you're making larger loaves, they might take 70 minutes. For muffins, it will be closer to 45 minutes. Bake until a toothpick comes out clean.

Allow the bread to cool before pulling it from the pan and serving.

I wrap the bread in freezer paper and have frozen it for up to a month, although I'm sure it could freeze longer if needed. Store the bread in the fridge for best results.