What’s Cooking – Pumpkin Bread

Yesterday at work I had a craving for pumpkin bread which is odd because I am not a big fan of pumpkin…. bread, YES, pumpkin, no.

Told work wife about my craving and she was all “oh yes, you should make some and bring it into the office.”

I found a recipe and realized I already had most of the ingredients, so I ran by Publix on the way home to pick up the three I didn’t have…. (which turned into an $80 shopping spree of other stuff I needed too.)

The pumpkin bread was about as easy to make as you can imagine and taste……  SO autumnal good!

Thanks to www.FoodNetwork.com and Alton Brown for the awesome treat!

 

Pumpkin Bread

Ingredients

Directions

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

 

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

 

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Pumpkin

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