As Autumn rolls in… slowly… oh so slowly here in our parts, the baking bug has been biting me lately. Or is it those gosh darned stink bugs that have reached locust status?
Well, I like to think it’s the call of Fall so we will leave it at that. For those of you that don’t know, our home construction has not begun yet but fortunately my mom’s place is up and running so I have free reign over her range. Does that mean I’m at Gigi’s Home on the Range? snort.
Archaeologists discovered the oldest domesticated pumpkin seeds in the Oaxaca Highlands of Mexico. Pumpkins are believed to have originated in Central America over 7,500 years ago. ~pbs.org
While I can bemoan the fact I wish I had MORE time to bake – I am rejoicing the fact that I now have some time to bake. Quick and easy is my middle name right now (stop snickering) so our Instant Pot is getting quite the workout as well.
Fall is my favorite baking time of year. It just makes sense to kick it all off with the star of Fall: The Pumpkin. Let’s get to it!
This is truly a quick and easy recipe! It whips together so fast that I made a second loaf the next day. Of course that may have had something to do with the fact that it’s also easy to eat the whole loaf in one day. This recipe is quite a crowd pleaser as my
termites family can attest to. Gone. In. One. Day.
I only used two bowls, one spatula and a loaf pan. We are still “waterless” and the less dirty dishes to clean the better. Whip everything up, plop into a loaf pan, bake and quicker than you can roast pumpkin seeds… a loaf of pumpkin bread is created!
Next year I plan to use our homegrown pumpkins for this recipe. Curious about what I’ll be growing? Check out this post. But for this bake I used good old fashioned canned organic pumpkin.
Now this bread is fabulous on it’s own but IF you are like me and enough sometimes isn’t enough how about whipping up a bit of cream cheese frosting? Ya, bet you’re glad you read this far! I have no shame.
But plenty of stink bugs…
Maybe I need to bake another loaf.
Looking for a quick and delicious Pumpkin Bread recipe? Look no more. Whip this up in no time and enjoy the flavors of Fall.
- 1/2 cup oil
- 1/3 cup water
- 2 whole eggs
- 1 cup canned pumpkin. Truth be told I just dumped in the whole can and didn't measure.
- 1-3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1-1/2 cups sugar
- 1/2 cup chopped nuts
- 1/2 cup golden raisins
Add all wet ingredients together. Mix until combined
Add mixed wet ingredients to dry mix bowl and mix well. If you chose to add optional items, now is the time to do it. Mix well.
Pour into lined, greased or non-stick loaf pan. Whatever floats your boat.
Bake at 350° for 45-65 minutes. My oven took the whole 65 minutes.
Test for doneness by inserting a knife or wooden skewer into the center of the loaf. If it comes out clean... congratulations your bread is done!
What’s YOUR favorite Fall bake?
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