THE BEST PUMPKIN BREAD EVER!

Friends, it’s pumpkin season and that being said I’m here to share my pumpkin bread recipe with you! It will give Starbucks pumpkin bread a run for their money, and if you ask me…I think it’s better! Ha!

You can make this recipe with powdered sugar on top, as muffins or just plain. I showed all three here. Make this fresh, spread some butter on top, let it melt and YUM! Ok, let’s make it!

LET’S MAKE IT

Prep Time: 15-20 minutes
Cook Time: 50 minutes

Ingredients:
1 15 oz can pumpkin puree
4 eggs
1 cup vegetable oil
2 tsp baking soda
1 1/2 tsp salt
2/3 cup water
3/4 tsp cloves
3/4 tsp ground ginger
3 cups white granulated sugar
3 1/2 cups all-purpose flour
1 1/4 tsp ground cinnamon
1 1/4 tsp nutmeg

Instructions:

Preheat oven to 350 degrees.  Grease and flour your loaf pans.

This recipe can prepare two loaf pans. Coat each with Crisco and then dust lightly with flour until the inside surface is completely covered. Or you can make these into muffins and bake in a cupcake pan.

1. In a large mixing bowl, mix together puree, eggs, oil, water, and sugar until it is well blended.  
2. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  
3. You will then want to stir the dry ingredients into the pumpkin mixture until it’s blended. Now, pour it into the prepared pans.
4. Bake for about 50 minutes in the preheated oven. Check to see if your loaves are ready by inserted a toothpick and if it comes out clean, you’re good to take out. Depending on the strength of your oven, check the pumpkin cake as time passes to be sure it doesn’t over cook!
5. Once the cake has cooled down, you can keep it plain or add either powdered sugar on top or even a light vanilla icing.

LIGHT VANILLA ICING RECIPE

Mix together confectioners’ sugar, milk or heavy cream, and vanilla extract together to a consistency you like and drizzle on top!