Pumpkin Bread

Happy Thanksgiving!

I know, it took forever… Sorry guys. I am a procrastinator. But I have finally prepared my first recipe post! Since Christmas will be in full swing tomorrow, I figured I would share my favorite fall recipe before it’s too late.

Let me preface this by saying I am not a pumpkin fan. I’m not crazy about the pumpkin spice fad; I do not like pumpkin pie (unpopular opinion, I know). Still, though, pumpkin is THE fall flavor, so I feel obligated to make pumpkin something. Enter this pumpkin bread.

My Grandma has lived with my family since my older sister was born. It’s a pretty wonderful thing, growing up getting to spend time with your grandma every single day. I am so grateful for her wisdom, love, and cooking advice. Grandmas are the best!

Every year, without fail, the fall weather gives way to loaves of this spice-y goodness from her kitchen. It provides the festivity of the pumpkin flavor along with the deliciousness of a moist, sweet bread. Personally, I think the final product is more like a loaf-shaped cake, but the word “bread” makes it sound a bit healthier, right? Plus, it can be eaten without frosting, and I feel very strongly that cake should ALWAYS be accompanied by frosting. So, yeah, we’ll stick with “bread.”

As many cherished recipes are, this one is quite simple. It starts with eggs, sugar, oil, and vanilla, to which you add a spiced flour mix and a can of pumpkin. Pop it in the oven for a little while, and you have yourself a warm pumpkin treat and a fantastic-smelling house.

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This bread can be enjoyed at any time of the day. In my house, we would start the day off eating a slice with breakfast and usually finish the loaf by the end of the day. The recipe makes two regular-sized loaves or sixteen mini loaves. I love making the mini loaves because they are super convenient, Maj can just grab one or two on his way out of the door, and they mail well! Being so far away from all my loved ones, I love mailing little treat boxes whenever I can.

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Moose also thinks the pumpkin bread is delicious. I can verify this because he managed to sneak a slice while I was taking pictures of it. He approves.

Happy baking!

Pumpkin Bread
Makes 2 loaves or 16 mini loaves

• 4 large eggs
• 2 c. (440 g) granulated sugar
• 1 c. canola oil
• 2 tsp. vanilla
• 2 c. (250 g) flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1 (15-oz.) can pumpkin

1. Preheat oven to 350 degrees. Grease (and flour, if you prefer) loaf pans.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat eggs and sugar until well-combined, about 1 minute on medium speed.
3. Add oil and vanilla. Mix well, about 1 more minute on medium speed. Scrape sides and bottom of bowl.
4. In a separate bowl, sift or whisk together flour, baking soda, salt, and spices. Add to egg mixture and stir until combined.
5. Add pumpkin and stir. Scrape bowl; mix again.
6. Pour batter into prepared pans. Bake larger loaves for 45-50 minutes, or smaller loaves for 20-25 minutes, until a toothpick inserted in the center comes out clean.

I hope you all enjoy! Next week I will begin sharing my recipes for Christmas cookies. For now, I am off to watch the Redskins take on the New York Giants. Hail to the Redskins and go #32!!!

<3 Meg