Sul Sul, Gerbits. Today is something that isn’t found in a box. *haha*
We are going to be making pumpkin bread. I don’t know about you, but I love anything pumpkin. NOT pumpkin spice, even though I like it. I like things with pumpkins more.
The recipe for this pumpkin bread comes from the “Westpoint Women’s Cookbook Club.” It will be in the description down below.
First things first you are going to preheat your oven to 350℉. And grease your loaf pans or grease your muffin tins.
In a medium-sized bowl, you are going to mix the eggs, water, oil, and pumpkin.
In another bowl, you are going to sift the dry ingredients. Which includes sugar, salt, cinnamon, nutmeg, flour, and soda.
Add your dry ingredients to the pumpkin mixture.
Pour your bread mixture into the loaf pans and bake it for an hour.
If you are using muffin tins. Pour the mixture into the tins and bake it for about 20 minutes.
Rotating the position of the tins after 10 minutes.
You know they are done if they are a golden orange-brown color. And if you stick a toothpick into them and it comes out clean that it is done.
This recipe was very easy to understand. The recipe calls for 1 small can of pumpkin puree. If you are using fresh pumpkin, you are going to use about 1 cup of pumpkin. Because a small can is usually 8oz. And 8 oz is equal to 1 cup.
Honestly, I am so glad that we live in the time of the internet. Where we can look up conversions like that. There have been so many times I needed to look something up because I didn’t understand what it meant or what it was.
I hope that you liked this recipe. Feel free to like and subscribe to see more recipes like this one in the future. Vadish, Dag Dag!
Show the original author some 💖💖💖 Good to the Corps (Robby’s Cookbook Collection)
Printable version of this recipe: on the blog
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