More Holiday Traditions: Pumpkin Bread

Pumpkin Bread

It has become a tradition in my house that every Christmas morning while we are opening Christmas presents and stockings that we enjoy homemade pumpkin bread and coffee with the girls enjoying a cold glass of milk. This recipe as with the Kris Kringle Wreath cookies was given to me by my mom. I typically only make this tasty treat at Christmas time, although this year I also made it for breakfast on Thanksgiving. It is truly a family favorite!

Ingredients:

1 ½ cup sugar

2 eggs

½ cup water

1 2/3 cups flour

1 teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

1 cup pumpkin

½ cup salad oil

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves (opt) – I always add the cloves

Directions:

Preheat oven to 350 degrees.

Beat eggs and blend in sugar, add water and blend. Add flour, soda, baking powder and salt to combine. Next blend in pumpkin and salad oil, followed by cinnamon, nutmeg and cloves. 

Pour into one large bread pan or two small loaf pans and bake at 350 degrees for 1 hour. I usually triple this recipe so that I have approximately three large loafs and one small loaf. If I make it a week or two before Christmas day (which I normally do), I will wrap each loaf in plastic wrap and then foil and freeze them, then take out a loaf the night before Christmas.

The bread is moist with the perfect combination of sweet and a hint of spice!

Bon Appetit!

Pumpkin Bread in Process