Monday, October 21, 2013

EASY YUMMY PUMPKIN BREAD


Hey friends!  I hope you all had a fantastic weekend.  The kids ran a 1K (3rd & 5th place!) and Ray did the 5K-no running for me-I was the photographer.  :)  We also enjoyed a home win at our college football game, made a quick loop around the local amusement park and discovered it was WAY too busy, and found a great new burger place!

Last week if you caught my Q&A at Sarah M. Dorsey Designs, you saw that Pumpkin Bread is one of my favorite Fall treats.  So today, I thought I'd share the recipe with you.  It's super quick and easy to mix up, and it's actually so good that it's more like cake.  But we still call it Pumpkin Bread, because that means we can eat it for breakfast, right?  Particularly healthy it is not, it's full of sugar and eggs and oil, but it's worth it!  Most of the time I decrease the sugar called for by about 1/2 cup, but it's up to you.




Pumpkin Bread

                                   3 c. flour                       4 eggs                     
                                   1 t. salt                           1 can (about 2 c.) pumpkin
                                   2 c. sugar                      1 1/4 c. oil
                                   1 t. baking soda             1/2 c. each nuts and raisins if desired
                                   3 t. cinnamon

Mix together dry ingredients and make a well in the middle.  Pour in pumpkin, eggs, oil, nuts, and raisins.  Stir just until moist.  Spray bundt pan with cooking spray and spread batter in pan.  Bake at 350 degrees for 50-55 minutes.  Don't overbake-but if you do it's nothing a little pat of butter on top of your slice can't help!



I didn't even take any process photos, all you do is mix and pour.  A whisk should even do the job if you don't want to drag the mixer out.




Try it sometime, this never lasts long in our house!

 photo jennifersignaturetwo_zps56f3de87.png

10 comments:

  1. Looks delish! Would be great with my coffee right now. :)

    xo
    Pat

    ReplyDelete
  2. Yummy! I have to try it. I usually make zucchini bread.
    Love those gorgeous photos too.

    ReplyDelete
  3. You had me at EASY, lol! Looks yummy...

    ReplyDelete
  4. Oh yum! Wouldn't last long at our house either! :)

    ReplyDelete
  5. All purpose or self rising flour?

    ReplyDelete
  6. WOULD IT BE POSSIBLE TO USE WHOLE WHEAT FLOUR?

    ReplyDelete
  7. I've never tried it, but I don't know why not! I might try 1/2 wheat 1/2 regular the first time, but just a thought.

    ReplyDelete

Thanks so much for leaving a comment, they make my day! If you have a specific question, please make sure to check back here as I will respond in the thread, or leave your e-mail so that I can respond personally. Otherwise, I'd love to hear what you think, or feel free to hop over to my Facebook page and comment there.