Recipe: Pumpkin Bread | Perfect For Thanksgiving Morning

Hello! Lovelies

 

Cinnamon, Cloves & Nutmeg the taste of fall In my opinion. Warm spices taste best in the cold months. And those three spice pair even better with Pumpkin. These days "Pumpkin Spice" is everywhere. From coffee shops, to candy bars and even pizza.

Okay, that last one was a joke I had seen online. ;)
 

But anyways it's everywhere. Personally I like to stick to using those flavors in baking. And my latest obsession is my Great Grandmothers Pumpkin Bread recipe. It's a amazing! It tastes even better than homemade Pumpkin Pie and let me tell ya I really like pie!

 

I slightly adjusted the recipe to work with what I keep on hand in my pantry. But it still keeps with the basics of the original recipe.

 

 

 

 

 

 

Recipe:  Bake 350F   Baked in 2.3 qt floral baker from the Pioneer Woman Collection for 1hr. 20mins, also made 6 Mini Bundt cakes those took 30 mins. Note: Depending on the size of pan and your oven I'd start checking at around 1 hour.

 

Pumpkin Bread

 

3 cups Raw Cane Sugar

1 cup Vegetable Oil

3 Eggs

29 oz. Canned Pumpkin Puree

4 cups All-Purpose Flour

1/2 teaspoon Salt

1 tablespoon Cloves

2 tablespoon Cinnamon

1 tablespoon Nutmeg

1 teaspoon Baking Soda

 

 

 

In a large bowl or stand mixer add eggs. Cracking one at a time. Then add in sugar and mix. Once combined add in your oil. And mix. Then you'll add the canned pumpkin. After you've combined that with the other ingredents add spices: cinnamon, clove & nutmeg. And baking powder and soda. Check to make sure all is mixed and add in 4 cups of flour, I recommend 2 or less at a time so you don't make a big mess.

Once all flour is mixed in grease pans with butter or cooking spray. And place in batter. Then place pans into a 350F pre-heated oven.

 

 I hope you enjoy this recipe. I love baking this bread and remembering my sweet Great Grandmother.

 

Tag me on Twitter or Instagram @ ChicCountryGirl if you make your own Pumpkin Bread.

 

Love,

Emily

 

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