Pumpkin Bread

Fall is almost here! Sort of. In Texas, it means a day without a high of 90 degrees (and without rain). Hopefully we're getting there, because I'm tired of the hot weather!

Because fall is (theoretically) on its way, I decided to find a recipe for pumpkin bread. I get sick of toast and cereal for breakfast every day, and I like having breads (like zucchini bread, mmm). Baking is also a good way for me to relieve stress, and since I have a biochemistry exam coming up, I was definitely in need of some stress relief. This recipe is really easy to put together, and really rewarding since it makes 2 full loaves of bread! You can give one loaf to a friend, or just wrap it in aluminum foil and keep it in your freezer until you want it. It should last a few months - I'm planning on taking my second loaf out as soon as I finish the first one, but perhaps you can exercise some more restraint.

Served the way I like it, with melted butter and some cinnamon sugar. :)

Pumpkin Bread
Source: cooks.com
Makes 2 loaves
Ingredients

• 3 c. all-purpose flour
• 2 c. granulated sugar
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. ground cloves
• 2 eggs
• 1 16-oz can pumpkin
• 1/3 c. vegetable oil
• 1/3 c. butter

Before you start: Melt the butter and preheat your oven to 350 degrees

Recipe:

Whisk together flour, sugar, salt, and spices until well-blendedIn another bowl, beat eggs with an electric mixer until frothy. Add pumpkin, oil, and melted butter, and beat for one additional minute

Add the flour mixture and beat for 20-30 seconds, just until combined. Split your batter between 2 greased 9x5x3-in. loaf pansBake for 45-55 minutes - the top should be cracked and an inserted toothpick should come out clean.

Cool for 5 minutes, then transfer to a plate or wire rack to cool. Run a butter knife along the edge of the pan to ensure it comes out easily.

And that's it! To keep it moist, wrap it in foil. It should last outside the freezer for at least a week.