Pumpkin Bread- Alyssa Reynolds
"Fall equals pumpkin and what better way to kick off the season then warm moist homemade pumpkin bread"Serves 2 loaves | Prep Time 5 minutes | Cook Time 1 hour
3 1/2 cups flour
2 tsp. baking soda
3 cups sugar
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp allspice
16 oz. canned pumpkin
2/3 cups water
1 cup vegetable oil
1 cup chopped pecans/raisins(optional)
Preheat oven to 350 degrees. In a large bowl, stir together flour, soda, salt, cinnamon, allspice, nutmeg and sugar.
Add the eggs, water, oil and pumpkin. Stir until blended. Add to loaf pans and cook.
Pairs Well With
This bread goes will with a hot cup of freshly brewed coffee, hot chocolate or a cup of tea.
I enjoy making this bread when it's crisp outside and I can use the oven to heat up the house. It's a perfect afternoon treat or after dinner dessert in the fall season when the leaves are falling and the colors are changing.