I love you, pumpkin, oh yes I do!
It's true. I love almost anything pumpkin. Pumpkin seeds. Pumpkin scones. Pumpkin muffins. Pumpkin ice cream. Pumpkin bread...
Last night I tried my hand, for the first time, at baking pumpkin bread from scratch. I scoured the internet looking for the most moist, flavorful pumpkin bread out there. And holy smokes, did I find a recipe to absolutely die for! I found it on the Pioneer Woman's website, but made it slightly my own in the process. http://thepioneerwoman.com/
I was pretty sure I found the recipe before I even put the bread in the oven. The smell of the batter was one of the most incredible, cozy, fall smells you could possibly imagine! And much to my delight, when I took my first bight it truly was the best pumpkin treat I have ever tasted. Super moist and fluffy.
I hope you enjoy this fall treat as much as our family does!
Ingredients:
3 c sugar
3 1/2 c flour
2 tsp baking soda
1/2 TBS baking powder
1 1/2 tsp salt
1 tsp nutmeg
1 tsp ground cloves
t tsp cinnamon
4 eggs
1 can pumpkin (15 oz)
1 c apple sauce
1 c water
Directions:
Preheat oven to 350 degrees.
Combine all wet ingredients (eggs, pumpkin, apple sauce and water). Sift all dry ingredients together in separate bowl. Slowly add dry ingredients to wet mixture.
Mix well in mixer until batter is smooth. This is when the amazing smells will start wafting through the air.
Grease three loaf pans. Yes, you will need three pans, it really does make that much. If you are young and recently married like me and have not acquired three loaf pans yet, cake pans work perfectly. I had two pumpkin bread cakes and one real loaf of pumpkin bread. :) Make sure you pour equal amounts of batter in each pan no matter what pans you are using.
Bake at 350 degrees for 45 minutes to an hour. You'll know it's ready to come out of the oven when the top of the loaf starts to crack and a toothpick or knife comes out of the center of the loaf clean.
Let the loaves cool for five minutes before popping the loaves out of the pans. At this point, the original recipe recommended wrapping the loaves tightly in foil and letting them cool the rest of the way. Now, I wrapped two of the loaves in foil, but Jake and I couldn't wait to test out the new recipe an dove right in and started eating the first loaf while it was still warm. YUMMY! We have not made it to the other loaves yet, but I will absolutely let you know how the foil wrapped loaves turned out.