Tuesday, November 10, 2009

Tasty Tuesday: Best Ever Pumpkin Bread (and Day #10)


It's Day #10 of 27 Days of Thankful. Click the link to find out what's going on here every day in November until Thanksgiving Day.

I wait all year long for the season to be right to make some pumpkin bread.

It just doesn't feel right to bake up a batch of Autumn deliciousness when it's 95 degrees outside.

We're finally experiencing some Fall weather here in Virginia, and I couldn't resist baking last night. T was pleasantly surprised when he came home from work, and I thought I'd share the recipe with you today. I've had it so long now that I'm not sure where I first found it, but it's too easy and delicious to not share with my blogging friends.

Best Ever Pumpkin Bread

Ingredients:
3 1/2 cups unsifted, all purpose flour
2 t. baking soda
1 t. cinnamon
1/2 t. double acting baking powder
1/2 t. all spice
2 2/3 cups sugar
1 cup vegetable oil
4 eggs
1/3 cup water
One Can (16 oz) pumpkin
(1/2 cup chopped walnuts or pecans are optional)

Directions:
Preheat your oven to 350 degrees F. Grease two 9x5 loaf pans (I just have one large pan and one small pan, and I divide the batter between them...works for me!) Combine flour and next four ingredients. Set aside. In a large bowl, beat sugar and vegetable oil. Beat well. Add eggs, water, and pumpkin. Beat well. Gradually add in dry ingredients. Stir until just blended. (Stir in nuts if you're adding those)

Divide batter into two loaf pans. Bake at 350 degrees F for 55 to 60 minutes, or until toothpick inserted in center of loaf comes out clean.

*Note: Don't mess up and bake it at 250 degrees. This will greatly extend your baking time. I know this, because I did it last night. For the life of me, I couldn't figure out why my dang bread was taking so long to bake. Then I noticed that I had not set the oven correctly. Ummm.....

You could also add chocolate chips, or make a cream cheese icing to drizzle on top. So many variations!
I enjoyed mine last night with a mug of the mocha mix stuff. Yum to the bread, yuck to the mocha mix.

Bon Appetit! Check out Jen's Tasty Tuesday party for more great recipes.

Today, I am thankful for delicious Fall recipes that bring a smile to my family's face.

{What are you thankful for today?}

If you link up, please be aware that this is a party for bloggers to list what they are thankful for. I had a blogger link up some craft projects yesterday, which is fine if that's what she's thankful for, but her post didn't really mention that part. Thanks for playing nice, guys! Please include a link to this post if you link up!


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8 comments:

  1. Stopping by for SITS! Your pumpkin bread looks yummy! I love pumpkin anything. This is my favorite time of year!!! :-)

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  2. I am so excited that it's pumpkin season! I'm printing your recipe now and hope to try it this weekend. YUMMY indeed. :-)

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  3. Oh thanks for the recipe, I;ve got pumpkin in the fridge that needs to be used up right now! Missed the baking of acorns part of your post. I'll have to try that next time!

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  4. Ohmygosh! It's like you read my mind. After my blog stalking I was going to search for a pumpkin bread recipe to make as a thank you for a dear friend. Awesome!

    This looks so yummy, I can't wait to try it.

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  5. Mmmm... Your recipe looks like a good one. I sure would like to have a piece now to go with the coffee that I'm drinking.

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  6. That pumpkin bread recipe looks yummmmy!!!!

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  7. Sorry to take so long to leave a comment! This recipe looks delish! I LOVE me some pumpkin stuff...I will totally add chocolate chips AND cream cheese icing! MMMMMM!

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