Pumpkin Bread

Pumpkin bread is celebratory.

Honestly, this bread could fit right in with a huge party. Just picture it – balloons, streamers, presents, and…pumpkin bread.

Or perhaps, a tea party. Pumpkin bread would be perfect sitting next to little cupcakes and fancy tea cups. I love tea 🙂

Today’s pumpkin bread celebration is for the end of my US History Final! I was super stressed out over the test, so getting it over with feels GREAT.

After 3 hours of viola, 4 hours of super cramming, and a whole lot of caffeinated tea the day before, I was in serious need of some post-test baking therapy.

This Pumpkin Bread is particularly well suited to baking therapy. It’s easy, fast to get in the oven, and pretty much fool-proof! On top of that, it’s deliciously moist. I even got the official 10-year-old brother stamp of approval 🙂

More proof of how good it was? Gone in 24 hours. Every last slice, gobbled up happily.

I think it’s time for a second batch.

Pumpkin Bread

Adapted from Fancy House Road

Makes 1 loaf

1 cup of brown sugar

1/2 cup of vegetable oil

2 eggs

8 ounces of canned pumpkin

1 cup of all purpose flour

3/4 cup of whole wheat flour

1 teaspoon of baking powder

1/2 teaspoon of salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon of ground cloves

Preheat the oven to 350 F. Grease a loaf pan with nonstick spray.

In a large bowl, combine the sugar, oil, and eggs. Add the pumpkin and mix well; set aside.

In a small bowl, sift together the flours, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves. Add the dry ingredients to the pumpkin mixture and stir until just combined.

Pour the batter into the pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Enjoy with your favorite tea.




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