It’s that time of year when it starts getting cooler, the leaves are falling and sweet smells of baked goods may (or may not) be wafting through your home. We recently had our oven installed in our home remodel and I forgot how much I enjoyed baking. It’s changed a bit with my littles in the kitchen but the end result is delicious none the less. My first homemade treat to christen the new oven was an apple pie. 😍🥧It was fun to make and this pumpkin bread is next on my list.
My friend Jenny Stephens made this several years ago for a choir practice and I quickly asked for the recipe. It was so sweet of her to share it with me. Not only because it was heavenly but also because it was a family recipe from her husband’s grandmother. I asked her prior to writing this if I could share it with you guys and she was happy for me to do it. Jenny is such a giving, creative person with a kind heart. Plus she’s an AMAZING cook. Don’t hesitate to try her recipe.
DISCLAIMER: This is not a healthy dessert which in my opinion makes it taste even BETTER.
3 1/4 cup of sugar
1 cup of oil
1 15 oz can of pumpkin
1 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg
1 tsp allspice
2 tsp baking soda
2 tsp salt
1 tsp baking powder
3 1/4 cups flour
2/3 cups water
*Cream sugar & oil together. Add eggs & pumpkin. Mix again.
*Mix dry ingredients together and then add to the sugar mixture.
*Mix the water alternately with while adding the flour mixture.
*Pour into 3 well greased & floured loaf pans. Only fill 2/3 of the way full.
*Bake at 350 degrees for 45 minutes.
One of my favorite things about this recipe aside from how good it tastes is that this recipe makes 3 individual loaves of bread. ❤️ I usually give one of them away and have made this as a gift as well. If you try this recipe please let me know. It is truly divine. ✨