Wednesday, January 16, 2013

For the Pumpkin Lovers!!!

I figured I should have at least one blog post about baking since the prior posts are about cooking.  This Pumpkin Spice Bread is a recipe I decided to try back in November after I found it on Pinterest.  In my personal opinion Pinterest is a great resource for finding new and different recipes I do not thinking I can find anywhere else!

On a random Sunday morning I woke up with an urge to bake.  I know how crazy it sounds but it is very true!  I don’t know why I had that feeling but I just did and acted on it.  I decided to make the Pumpkin Spice Bread recipe that I found on Pinterest, now this recipe makes two loaves of bread and I figured it was perfect.  I would have one for home and one for work.  While I was making it I did make a little bit of a mess but it was fun to make.  The only other bread that I have ever made from scratch is banana nut bread.  Since this recipe required me to have two loaf pans, I had to make a trip to Publix and buy another pan.  Now I have two but I really don’t mind.  When the recipe says to use canned pumpkin I used the pumpkin pie filling mix, which can be found near the canned fruit in the Publix I shop at.  Part of me is a bit confused as to when pumpkin was classified as a fruit and not a vegetable.  I always thought it is a vegetable. 

Here is the recipe:

  • 2 cups canned pumpkin
  • 3 cups sugar 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves


Heat oven to 350. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

Here is the loaf that I bought to work, Ryan couldn't wait to eat the one I made for home so he cut himself a slice right away.


  1. This recipe has inspired me to go buy my very first loaf pan. Seriously. Thanks, Annie!

    1. Awesome! No joke, I've been wanting to make this again since Christmas but haven't had the time.

  2. I bet you could also freeze the extra loaf for a future time?

    1. I have never thought about doing that! I'm sure that it can be done. I think I'll have to keep that tip in the back of my mind for the next time I made the bread. I freeze lentil soup and homemade marinara sauce when I double the recipe and want to have it later down the road.

  3. Did I hear you say that you were bringing some into class on Saturday? Definitely making this! I love pumpkin!

    1. Maybe not this Saturday but another Saturday before class ends...