In the spirit of Thanksgiving, I’ll be posting two pumpkin recipes today! :) This first one is a pumpkin bread recipe, baked with muffin tins because I realized I don’t have a bread pan. On that note, if anyone wants to buy me one for a Thanksgiving gift, I’ll gladly bake you some bread in return!
- 1 (15 oz) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cups water
- 3 cups white sugar (don’t bake this if you have diabetes…)
- 3.5 cups flour
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
Check out my sous-chef (“sue”-chef. yeah, I googled the spelling), Vivian! ;)
Whisk together the pumpkin puree, eggs, veggie oil, and water in a large bowl. Add in the sugar and mix until well combined. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Then gradually stir the dry and wet ingredients together until just combined.
Sous-chef hard at work!!
Bake in the oven at 350 degrees for ~20 minutes. Enjoy! :)
Thanks for following! xox,