Pumpkin Pie. Pumpkin Bread. Pumpkin Soup. Pumpkin Latte. Pumpkin Chai Tea. Pumpkin Cheesecake. Pumpkin Spice Frappuccino. All things PUMPKIN! Are you feelin’ it?
No joke, y’all, this is the BEST pumpkin bread recipe of all time – not because it’s from my Mom’s recipe collection – but just because IT IS. It’s not the healthiest. It’s not gluten free. It’s just so dang yummy. Com’on, let’s celebrate November and have a cuppa and a muffin.
EXCEPTIONAL PUMPKIN BREAD
Ingredients & Directions
- 1 – 1 lb can of pumpkin – NOT THE PIE MIX
- 4 eggs
- 1 cup veg oil (ugh – but it is what it is.) (Option: use one cup good applesauce in place of oil.)
- 2/3 cup water
- 1-1/8 cups brown sugar
- 1-1/8 cups white sugar
- 3-1/2 cups all-purpose flour
- 1 t. cinnamon
- 1 t. nutmeg
- 2 t. baking soda
Beat all with electric mixer. Optional: raisins and/or nuts, stir in. Grease your pans well (another ugh). Preheated 350° oven.
Yields: 1 large Bundt pan (bake for 60 min); or, 14 Texas-size muffins (bake 35 minutes); or, 7 mini loaves (bake 35 minutes). Test for doneness with the toothpick technique.
Boil the water, get out your prettiest mugs, and call me.