‘Tis the season! I know I’m early but I do love me some pumpkin bread. Plus, I made these for a friend of mine who is due with her second any day now. Some pumpkin for her soon to be pumpkin 😉 These are so easy to make! All you need is two bowls and one spoon, stir, pour, bake! I got these cute little containers at Target. You can bake the bread in them so you don’t dirty any pans! Plus, they are cute and perfect to give as a gift.
I wrapped them in plastic wrap, tied with a pink bow (it’s a girl) and there you have it!
So, go get your canned pumpkin, I know you’ve been wanting to, and make this pumpkin bread!
What you will need:
Mini loaf pans (or 1 standard loaf pan)
1 2/3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of cloves
2 large eggs
1 (15 oz) canned pumpkin
1/2 cup vegetable oil
1/4 cup water
Note: Feel free to add more or take away some of the spices. This is what I used but use what you like!
Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Set aside. In another large bowl, with a wooden spoon (or other large spoon), stir together eggs, pumpkin, vegetable oil and water. Add the dry ingredients to the wet and stir just until combined. Pour batter into pans about 2/3 of the way full.
Note: I used 4 mini cardboard pans. No greasing required! If using a standard loaf pan, you will want to grease it first.
Bake for about 35 minutes but check at 30 minutes. Depending on the pan size, it may take less or more time. A toothpick will come out clean when done. Allow to cool completely on a wire rack before serving. Enjoy!
I LOVE these cardboard pans! But since it was my first time using them, I was afraid the bread was going to stick. This is a very moist bread so it did stick a tiny bit, but slices easily. To serve, pull down one of the sides;
I ate this in one sitting. No shame 🙂