Pumpkin Bread

Top of the morning to ya'

To mark the end of pumpkin week on Poem, Sweet Poem, I made this here Spiced Pumpkin Bread. For as long as I can remember, my mom made pumpkin bread during the fall, filling the house with all those yummy flavors. She would pack a slice in my lunch box too.

My loaf turned out well and I'm thinking a slice in the afternoon with a cup of tea. I had to halve the recipe due to my only having 1 pan. But it's okay. Fall is not yet over so there's still time to make, bake and enjoy another! Readers, you can too! Here's the recipe:

Spiced Pumpkin Bread

3 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 and 1/2 cups sugar
4 large eggs
1 cup canola or safflower oil
one 15-oz. can pumpkin puree
1/2 cup water
1 teaspoon pure vanilla extract

1. preheat oven to 350 degrees.
2. grease and lightly flour two 9 by 5 by 3-inch loaf pans
3. sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside.
4. whisk together the sugar, eggs, and oil in a separate boil until well blended. Stir in the pumpkin, water, and vanilla and mix well.
5. add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist and well blended. do not over-mix.
6. pour the batter evenly into the prepared pans and bake about 1 hour or until a toothpick comes out clean and the top begins to crack slightly.
7. lest rest for 10-15 minutes before removing from the plans. Serve warm or place on a backing rack to cool.