I’d be lying if I told you that the fact that we’re in the middle of pumpkin season wasn’t a big influencer in my decision to start blogging now. I know if I hit a plateau on ideas, a pumpkin recipe will be able to fill in. This is not to mention that I have multiple dozen pumpkin recipes on my “to make” list this time of year.
The main requirement I have when looking for recipes online is that I have to have all the ingredients. This is all the more reason to STOCK UP on pumpkin in the beginning of the season. I was looking for a good, basic pumpkin bread recipe, but most of them made two or three loaves. This college girl and her roommates can make do with one, so I combined a few recipes to match up with what I had in my kitchen and used this recipe to make a loaf of pumpkin bread.
It’s good. So good. This quick bread is perfect for an easy pumpkin fix and is great for sharing. Somehow, this bread gets more moist (the ONLY time the word moist is acceptable) after a day or two, so that is incentive to make one this weekend to eat throughout next week if you’re not keen on that sharing concept.
Pumpkin is also technically a vegetable, which makes this health food right? I actually stumbled across a much healthier pumpkin bread recipe here right after I made my bread (of course) that is packed with protein. I will definitely be making that one soon.
Here’s your lineup:
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 Tbs pumpkin pie spice
- 1/2 can pumpkin (Try stirring the left over into greek yogurt – yum!)
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup sugar
- Cooking spray and flour for flouring pan
Set your oven to 325° F. Spray a bread loaf pan with cooking spray and dust with flour.
Sift together your dry ingredients (flour, baking soda, baking powder, salt and pumpkin pie spice) together and set aside. Pro tip: instead of sifting through a strainer or sifter (Because how many people really own a flour sifter?… Is that even what they’re called?…), you can place your dry ingredients in a bowl and wisk them together. This will give a similar sifted effect.
Now beat (wisk) the wet ingredients (pumpkin, eggs, vegetable oil, water, sugar) and combine with the dry ingredients. Stir together until just combined. The batter will be slightly thick, much like a typical banana bread batter.
Pour the batter into a bread pan.
Bake for 1 hour and fifteen minutes. The bread is ready when a chopstick inserted into the crack on the top of the bread comes out clean. (Everyone says toothpick but I almost always use a cleanable chopstick because it is more eco-friendly I actually own chopsticks and they go all the way to the bottom of the pan.)
Note: Make sure you know your oven. If it is particularly hot, like mine, the bread might be finished after an hour. Trust the chopstick method.
*smear of cream cheese only partially optional