By far the best pumpkin bread EVER. We went to visit my family for a week when my grandma passed away and while we were there my sister had a couple loaves of pumpkin bread. Truth be told, I think Cooper and I ate an entire loaf ourselves in the first day. Little did we know a second loaf was hiding out and the following day I literally had to pull the reigns in otherwise we would have devoured the entire thing. I can’t begin to explain to you the massive party in my mouth with this pumpkin bread. I could go off forever about it, but Cooper and I truly did devour these delicious loaves.
When we got home I set out to make this recipe and it was just as good as I had remembered. You really shouldn’t put this on your “list” to make, you should go ahead and make it right now, you wont regret it. :)
Ingredients:
- 3 cups sugar
- 2 cups flour
- 1 teaspoon each, cinnamon, nutmeg, allspice
- 1/2 teas. baking powder
- 1/2 teas. baking soda
- 1/2 teas. salt
- 3 eggs
- 1 can (15 oz.) pumpkin
- 1 cup vegetable oil
- 1 teas. vanilla
In a bowl, combine the sugar, flour, spices, baking powder, baking soda and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla; mix well.
Stir into dry ingredients just until moistened.
Spoon into two greased loaf pans. Bake at 350 for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.
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