Pumpkin season is here, so why not celebrate the near holidays with a simple PUMPKIN bread recipe? This recipe is easy to follow and allows the option to make your own pumpkin puree, the recipe you can find on my blog or on instructables.
This recipe is coming soon on my blog, so check it out here: Michael's Test Kitchen
Another recent post of mine includes these fun, festive Candy Corn Cupcakes on my blog, as well!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
Ingredients: (makes 2 loaves)
2 ¼ cups flour
2 cups sugar
2 eggs + 1 egg yolk
2 cups homemade pumpkin puree [or 1 (15oz) can]
1 teaspoon vanilla
½ cup oil ½ cup butter, melted
½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
½ teaspoon nutmeg
¾ teaspoon salt
Step 2: Prep
TO MAKE AHEAD OF TIME: pumpkin puree:
Prepare for the recipe by first making your pumpkin puree from scratch by following my directions here. (If you are using a can of pumpkin puree, skip this step.
Once pumpkin puree is completed, make sure oven is set to 350 degrees. Butter and flour 2 loaf pans, and set to the side.
Step 3: Whip It
In the bowl of a stand mixer, whip butter, oil, and sugar together until well mixed. Add eggs and whip for 1 minute, until fluffy and light.
Step 4: Pumpkin
Add vanilla and pumpkin and stir until combined.
Step 5: Flour & Spice and Everything Nice
In a medium bowl, mix together the dry ingredients: Flour, baking powder, baking soda, cinnamon, ground cloves, nutmeg, and salt.
While stirring, add flour mix into the sugar and egg mix, and stir until combined.
Step 6: Bake It
Pour mixture between the 2 loaf pans, evenly. Bake in preheated oven for 60 - 65 minutes, or until toothpick inserted in center comes out clean.
Step 7: ENJOY
Cool before taking out of pan and cutting into slices.