With my love for Fall comes my love for all things pumpkin. There’s really nothing better than the smell of pumpkin-anything baking in the oven, along with the burning of a pumpkin candle. While we’ve been experiencing anything but Fall here in LA (it’s gotten up to 90+ degrees…in October!), the mood struck me to bake up some pumpkin bread. I know Trader Joes has an amazing boxed version, but I decided to channel my inner (wannabe) Martha Stewart and make it from scratch. I must say, it turned out amazing! Perfectly moist with just the right amount of pumpkin flavor, this recipe is a must-try!
Ingredients
- 1 (15oz) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Directions
- Preheat oven to 350 degrees. Grease and flour two 6×10 inch pans (NOTE: the original recipe called for three 7×3 inch pans, but this is what I used)
- In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until blended.
- Pour into pans.
- Bake for about 1 hour. Make sure toothpick inserted in center comes out clean.
Original recipe found here
This looks delicious!! Definitely going to try it out soon!
Lauren xo
Right to Remain Fabulous
You should; I highly recommend it!