|i love baking on a cold and rainy day, staying cozy inside with an oven warmed house and sweet smells in the air. plus with fall in full effect and thanksgiving around the corner i figured what better way to get into the holiday spirit than bake up a loaf of pumpkin bread? i plan to enjoy half of the loaf fresh and dry out the remainder to go in my pumpkin bread pudding i'll be serving for a friendsgiving dessert on monday!|
|gathering the ingredients: 8 oz pumpkin puree, 1 egg, 1/3 c vegetable oil, 1 tsp vanilla, 1/4 c water1 1/4 c flour, 3/4 c sugar, 3/4 baking soda, 1/2 tsp salt, 1 tsp fresh ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp freshly ground cloves, 1/8 tsp ground ginger|
|a close up of the power flavors of the group|
|1. pre-heat oven to 350°; 2. sift together dry ingredients and set aside; 3. beat together egg, oil, water, vanilla; 4. slowly fold in dry ingredients until moist|
|5. pour batter into greased loaf pan (grease the loaf pan with butter, spread enough flour to coat inside of pan and dump remainder)|
|6. gently spread batter evenly in pan|
7. bake at 350° for 45 minutes. you're done baking if an inserted toothpick comes out clean... and voilà!
|this bread was so moist and fluffy; it was a nice change from the dense and gooey pumpkin bread mixes i've tried in the past and just as easy!|
|bread + butter|
i melted a pat of butter on the warm bread and paired it with a warm cup of coffee.
breakfast. heaven... enjoy!