It's already December 2nd! Without further delay, please welcome the December Photo Project. I am looking forward to participating in this fun way to document the holiday month. I love December.
So, here we go.
As apology for starting a day late, my recipe for pumpkin bread comes along with my photo for the day. The apartment smells oh-so-good now.
I love this recipe for pumpkin bread because it's easy, makes two nice loaves, and has the perfect balance of spice, sugar, and pumpkin flavor. It is moist but not too cakey. 'Moist' and 'cakey' are both hideous words...but when referring to pumpkin bread in December, I am okay with them. These loaves also freeze well {wrap well in plastic wrap and then wrap well in foil before freezing}
{Ingredients}
3 cups sugar
1 cup vegetable oil
4 eggs
1 (15 oz) can pumpkin puree
2/3 cup water
3-1/2 cups flour
2 teaspoons soda
2 teaspoons salt
1 teaspoon powder
1-1/2 teaspoons nutmeg
1 teaspoon allspice
2 teaspoons cinnamon
{Directions}
Preheat oven to 350 F. In a mixing bowl cream oil and sugar. Add eggs, water, and pumpkin, mix well. Separately, sift dry ingredients and spices. Add to pumpkin mixture and combine. Pour into 2 sprayed loaf tins. Bake for 1 hour or until toothpick inserted comes out clean.
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