Easy Pumpkin Bread

Pumpkin season is here, so why not celebrate the near holidays with a simple PUMPKIN bread recipe? This recipe is easy to follow and allows the option to make your own pumpkin puree, the recipe you can find on my blog or on instructables.

This recipe is coming soon on my blog, so check it out here: Michael's Test Kitchen

Another recent post of mine includes these fun, festive Candy Corn Cupcakes on my blog, as well!

Enjoy!

Ingredients: (makes 2 loaves)

2 ¼ cups flour

2 cups sugar

2 eggs + 1 egg yolk

2 cups homemade pumpkin puree [or 1 (15oz) can]

1 teaspoon vanilla

½ cup oil ½ cup butter, melted

½ teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ground cloves

½ teaspoon nutmeg

¾ teaspoon salt

TO MAKE AHEAD OF TIME: pumpkin puree:

Prepare for the recipe by first making your pumpkin puree from scratch by following my directions here. (If you are using a can of pumpkin puree, skip this step.

Once pumpkin puree is completed, make sure oven is set to 350 degrees. Butter and flour 2 loaf pans, and set to the side.

In the bowl of a stand mixer, whip butter, oil, and sugar together until well mixed. Add eggs and whip for 1 minute, until fluffy and light.

Add vanilla and pumpkin and stir until combined.

In a medium bowl, mix together the dry ingredients: Flour, baking powder, baking soda, cinnamon, ground cloves, nutmeg, and salt.

While stirring, add flour mix into the sugar and egg mix, and stir until combined.

Pour mixture between the 2 loaf pans, evenly. Bake in preheated oven for 60 - 65 minutes, or until toothpick inserted in center comes out clean.

Cool before taking out of pan and cutting into slices.