Pumpkin Bread

It's raining here and although it's only August, boy does it look and feel like a Fall day!  So, is there anything better on a Faux Fall day than Pumpkin Bread??  I don't think so!  Here is my recipe...

Ingredients:

- 2 Cups Flour
- 2 Tsp. Cinnamon
- 1 Tsp. Baking SODA
- 1/4 Tsp. Baking POWDER
- 1/2 Tsp. Salt
- 1 1/2 Cups Sugar
- 3/4 Cup Vegetable Oil (DO NOT use Olive Oil!  It will give it an odd flavoring)
- 3 Lg. Eggs
- 1 Tsp. Vanilla
- 1/8 Tsp. Nutmeg (optional)
- 2 1/2 Cups Canned PURE Pumpkin (DO NOT use the kind with flavoring!  Again, it will not taste right!)

Directions:

1.  Preheat your oven to 325 degrees and grab out your two loaf pans, placing them on a cookie sheet.  This way, they're ready to go!

2.  Whisk together your Flour, Cinnamon, Baking Soda, Baking Powder, and Salt.  Set aside.

3.  In another bowl, combine your sugar, oil, eggs, and vanilla.  Mix together well.

4.  Now, incorporate your wet and dry ingredients.  Keep folding it together until you can't see any of the flour and everything looks well combined.  But, be gentle!  This is bread, you want it moist!

5.  Now, grab your pumpkin.  You will most likely not use the whole 2 cans seen in the cast of characters photo above.  Reserve whatever you have leftover and place in the fridge for another time.  It keeps pretty well.  Toss in your pumpkin and fold together.

 *leftover pumpkin for a later date*

6.  Now, if you're going to use the Nutmeg, measure it out now.  This is my "secret ingredient" that seems to give the bread a subtle kick.  It almost gives it that pumpkin pie taste, which we all adore.  If you're not a Nutmeg fan however, feel free to leave it out.

7.  Fold mixture together again, making sure it's all well combined.  Grease your loaf pans by spraying them liberally with cooking spray.  Pour your mixture into each loaf pan, about half way.

8.  Bake your bread for 1 hour and 15 minutes or until a knife inserted into the center of each loaf comes out clean.  Allow bread to cool in the loaf pans for at least 15 minutes before removing it.  Remove the bread by tipping upside down.  Let bread cool again for another 15-20 minutes before slicing into it.  Sometimes, this is hard to do, lol ;-)

Here's the final product.....

I serve mine with a bit of butter and a glass of milk or coffee.  Moist, tasty, and very satisfying!  Enjoy!