Elle Can't Cook: Pumpkin Bread

I had plenty of pumpkin left over from my pumpkin spice latte (see my easier version here) and pumpkin facial mask. Since Thanksgiving in America is right around the corner & it's autumn, I decided to make pumpkin bread! I've never made it before and it was super easy and tasty. It's perfect for breakfast with a coffee on those chilly mornings. It can also be a wonderful gift during the the holidays. If you aren't a fan of bread, use the recipe for muffins. Here's how I did it:


Pumpkin Bread (via allrecipes.com) 

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger (I left this out as I didn't have any!)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 

Original Recipe Yield 3 - 7x3 inch loaf pans

Step 2

One of the loaves

Closeup of the yummy goodness!

Do you like pumpkin bread? Would you make it? What's your favorite "breakfast bread"?