A little obsessed with pumpkin

5 years ago

I will start this post with telling you I am NOT a pumpkin bandwagon-er. One of those people who posts a million statuses about pumpkin spice lattes then puts pumpkin on the back burner for the next 10 months. I am loyal to pumpkin and use it year round...it is just more fun to cook, eat, use, when we are surrounded by pumpkins, fall decor and cooler temps. Two of my favorite pumpkin recipes are these pumpkin enchiladas (sound weird but guys, some of the best enchiladas ever) and these 2 ingredient pumpkin cookies. Yep...2 ingredients folks!

Today I am sharing a delicious pumpkin loaf recipe with you and you'd be silly not to make it. Something about mini loaf pans during Fall makes me want to go all Desperate Housewives and deliver baskets of baked goods to friends and neighbors (I could do that if I didn't eat the baked goods so fast!).

Ingredients

3 1/3 cup white flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
3 cups sugar
4 eggs
2/3 cups water
2 cups canned pumpkin puree
1 cup vegetable oil
*yields 5-6 mini loaves or approximately 2 full sized loaves
 
1. Combine all dry ingredients in a large bowl
2. Add wet ingredients and mix until fully combined
3. Pour batter into greased loaf pans 
4. Bake at 350 degrees for 1 hour (35-40 minutes for mini loaves, use your best judgement, you know your oven best)

 

 

 

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