Happy pumpkin season! Love it or hate it, pumpkin everything is everywhere and I’m brining you one more delicious pumpkin treat today!
When I was in college, my friend and I decided we should have a pumpkin carving get together with our group. On a whim, we bought like six little pumpkins which I kept in my dorm for a pumpkin carving party that would never happen. I was left with a kitchen full of pumpkins and nothing to do with them!! Thankfully they were the little pie pumpkins, but I’d never cooked or baked with pumpkins before, not even canned pumpkin!
I took to the internet to find some recipes ended up roasting the seeds and making some really great pumpkin bread. This pumpkin bread recipe has been tweaked over the years and become a fall staple in our kitchen. It’s quick, it’s simple, and it’s delicious!
Sift together your flour, salt, sugar, and baking soda. In a separate bowl, mix your pumpkin, oil, beaten eggs, and water. Slowly combine your two bowls and add the spices.
Transfer your batter into a greased bread pan and bake at 350° for 50-60 minutes (until you can poke a toothpick in the middle and it comes out clean). Let it cool in the pan for a couple minutes and then transfer to a cooking rack.
There you go! Another pumpkin goodie to enjoy this fall! Pro tip: This bread is SUPER good served warm with melted butter and sprinkled with cinnamon and sugar.
Enjoy your pumpkin bread and enjoy your pumpkin season!
