Autumn is my favorite season. Then winter. But we'll save winter for another time. For now, let's get a warm cup of coffee or tea and enjoy the deep rich flavor of a delicious pumpkin bread. If we're lucky, dear hubby and Lil Tiger will have left some for us, otherwise, we'll have to make another batch. They love pumpkin bread, pumpkin pie, pumpkin mousse, you name it. Just in case they finish it off before we can enjoy any, here's the recipe. Bon appetite!
Oven 350 degrees.
Cooking time varies according to your pan size:
- Muffin pans - check at 18-25 min, then adjust as needed (can you tell I have no clue, my best guess)
- Two loaf pans of 9 1/4 x 5 1/4 bake 1 1/2 hrs.
- Mini loaf pans of 5 1/2 x 3 size loaf pans (like I've used in the picture) bake 55 minutes
Pans should be greased & floured before making batter.
Mix together the following ingredients in the order listed.
4 c. all-purpose flour
3 c. sugar
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 tsp allspice
1 tsp ground cloves
1/2 tsp nutmeg
1 1/2 tsp salt
1 c. oil
1 15 oz can of pumpkin
2/3 c. water
Cream Cheese Frosting
Mix the following until blended & creamy, then pipe onto you muffins or slice of pumpkin bread.
1/4 c. softened butter
4 oz. softened cream cheese
1/2 lb. powdered sugar
1/2 tsp vanilla
Store in frosting in the refrigerator or it will soften too much. Frost on completely cooled bread. If you can't wait for the bread to cool, then go ahead, live a little wild!
How about you? Do you have a favorite pumpkin recipe to share?
I'd love to post it, or you can post it in the comments--come on, don't be shy!.