Pumpkin Bread

Mmmm, I love pumpkin stuff!  I believe that my love for pumpkin started with the pumpkin bread that my mom always used to make around Christmas time.  It was moist, flavorful and oh-so-pumpkiny!  I was in love.

A few weeks ago, I felt the need for some pumpkin bread, and I happened to have some canned pumpkin leftover from making my pumpkin butter, so I got to baking.

Usually recipes for pumpkin bread make at least 2 loaves, but I didn’t want 2 loaves that were the same.  I don’t know why, but I just didn’t.  So, I made one “classic” loaf using Libby’s pumpkin bread recipe and I made another favorite of mine, Pumpkin Gingerbread. 

Both were delicious, as always!  The classic recipe takes me right back to be a little kid and eating the bread that my mom made; while the gingerbread one is a delicious twist to pumpkin bread and I love the flavorings.  Yum, yum, yum!  I could eat pumpkin bread all day.  Actually, when I made these recipes…I did. :)

Enjoy!

  

Ingredients.

Pumpkin Gingerbread Loaf.

Classic Pumpkin Bread.

Deliciousness is served.

Libby’s Pumpkin Bread

Ingredients

• 3 1/2 c. all-purpose flour
• 1/4 tsp. baking powder
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. each nutmeg, cloves, cinnamon
• 1 1/2 c. each granulated sugar and packed brown sugar
• 1 c. oil
• 2 c. canned pumpkin
• 4 eggs
• 1 c. each raisins and nuts (optional)

Directions

1. Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.
2. Mix dry ingredients with the oil and pumpkin, stirring until well combined.
3. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.
4. Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.