I feel like Texas never really has four seasons. We have “hot” and “sort of hot.” This weekend was full of gorgeous, fall weather. In honor of the long awaited temperature drop, I decided to be festive and bake a pumpkin loaf aka pumpkin pie bread. I used another recipe that I found on allrecipes.com and it turned out great! I did add a bit more pumpkin pie spice because I really like how it provides a little bit more of a bite to it.
I also ran a half marathon this morning and carved a pumpkin. hehe
The recipe is really simple and easy to follow. If you love pumpkin pie, you definitely have to give this recipe a shot 🙂 Depending on your oven, you may want to turn it down to 325 degrees and bake for a little bit longer. Be sure to keep an eye on it! You don’t want the outside to burn and have the inside uncooked.
Here’s the recipe I used:
- 3 1/2 cups all-purpose flour
- 2 teaspoons of baking soda
- 1 teaspoon baking powder
- 4 teaspoons of pumpkin pie spice
- 1 teaspoon salt
- 3 cups white sugar
- 1 cup vegetable oil
- 4 eggs
- 1 (15 ounce) can of pumpkin puree
- 1/2 cup water
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.