As part of the free and virtual Paranormal Reader Con on Facebook, I baked my favorite Pumpkin bread. It comes out super moist and tasty. The spices are even better the next day. It’s naturally dairy free and you can make it gluten free very easily by substituting the flower.
Best of all, it’s so easy to make and super quick, which is my favorite kind of baking. You can watch the video on Facebook and on Youtube.
I originally got this recipe from AllRecipes.com and then played around with the ingredients a little to make it more to my taste. I often add Walnuts to the batter. I also use this recipe for banana bread, just substituting as much mashed banana as the recipe has pumpkin puree.
- 15 oz. pumpkin puree (1 regular can)
- 4 eggs
- 1 cup oil (vegetable, canola, olive, avocado, etc.)
- 2/3 cup water
- 3 cups sugar
- 3.5 cups flour
- 2 tsp baking soda
- 1.5 tsp salt
- 1.5 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
1) Preheat oven to 350 degrees F (175 degrees C).
2) Grease and flour three 7×3 inch loaf pans.
3) In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
4) In another bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
5) Add the dry ingredients into the pumpkin mixture.
6) Pour into the prepared pans.
7) Bake for about 50 minutes in the preheated oven. Loaves are done when a toothpick inserted in the center comes out clean.
8) Eat!
