Pumpkin Bread

24 Sep

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
~Jim Davis

Recipe Source: bread – online somewhere, years ago / frosting – allrecipes.com

I love the fall, and some years (including this one), my birthday lands on the first day. I love all things Fall – leaves turning color and the concept of change that they represent, crisp cool air, and spice and pumpkinstuff everywhere. So every fall, I make homemade pumpkin bread.

pumpkin bread

At first, my mom made it from a box mix. But when I moved, I couldn’t find the mix, and eventually I wasn’t satisfied to wait for the extra loaves she made me when I visited. I searched online and ended up settling on this recipe. I’ve made it in loaves and muffins, and frosted muffins to make cupcakes.

pumpkin muffin

Often, I like to buy decorative mini loaf pans at Michael’s ($1!) and give them as gifts to co-workers and friends. Since Fall gets jilted by everyone thinking Winter starts the day after Thanksgiving, I like to make a special effort to celebrate this season.

 mini loaf pan

RECIPE – Pumpkin Bread

3 ½ cups all-purpose flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground cloves
3 cups white sugar
1 cup canola oil
2 cups solid pack pumpkin puree
4 eggs, beaten

Preheat oven to 350°F. Grease two loaf pans.

In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.

In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. Pour the batter into two prepared loaf pans.

Bake for about 60 minutes. Let cool for 10 minutes before removing from the pans.

pumpkin cupcake

And since I mentioned cupcakes, I will suggest a frosting. You didn’t think I would be so cruel as to overlook frosting, did you?

RECIPE – Allspice cream cheese frosting

1 (8 oz) package cream cheese, softened
1/3 cup butter, softened
3/4 teaspoon ground allspice
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk

In a medium bowl, blend the cream cheese, butter, and allspice.

Gradually mix in the confectioners’ sugar, vanilla, and milk until the mixture is spreadable.

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One Response to “Pumpkin Bread”

  1. Dave September 24, 2010 at 5:09 pm #

    Love the loaf pan with a pumpkin on it. Only you Jen 🙂 The frosting was delicious and the crumbled cinnamon almonds was a cheeky surprise. LOVE IT! Great way to start off Fall.

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