I love the seasonal flavors of this quick bread. Nothing invokes fall like pumpkin, cinnamon and nutmeg. Just pair it with a soup and you’ve got a very satisfying, cozy weeknight supper.
And talk about a multi-tasker. Toast it for breakfast or for a snack. Or make a sandwich with cream cheese for lunch.
This recipe makes three loves. Any remaining loaves can be frozen, wrapped well in plastic wrap and placed in a zip top bag.
Enjoy! -alyce
Easy Pumpkin Bread
Author: http://www.culinarythymes.com
Recipe Type: quick bread
Prep Time:
Cook Time:
Total Time:
Serves: 12
Ingredients
- 1 cup canned pumpkin
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
Instructions
- Preheat oven to 350 degrees F.
- Combine pumpkin, eggs, sugar and vegetable oil in the bowl of an electric mixer. Stir to combine.
- Add remaining ingredients and mix.
- Divide into 3 greased 8.5x4.5x2.5" loaf pans.
- Bake for 45 minutes or until the middle of loaf springs back when touched.
Thanks for stopping by. Here's to great food and good thymes! -