Pumpkin Bread

After making my yummy pumpkin soup on Monday, I had a bunch of pumpkin left over.

God forbid the grocery store had a four pound pumpkin. Instead I had to buy a nine pound pumpkin and attempt to figure out how much of the pumpkin would equal four pounds.

So, I had to come up with a use for all my leftover produce. After making this delicious baked good, I’m adopting a new motto.

When in doubt, make bread.

It worked with zucchini and it worked with this pumpkin.

So much so that when I brought it into work, I got and overwhelming response from my coworkers.

I sent out an email to some of the people near me offering up my treat.

Within two minutes, these were the responses I received…

“You need to hide that shit, it is AMAZING! Perfect blend of textures and sweetness. I am going to eat it all” – Robbie

“That was some of the best pumpkin bread eva I could sit there and eat that whole loaf lol” – Lisa

“Omg I could smell it all the way down here. It is purrrrr fect! Thank you!” – Summer

Plus some other responses that might not be quite blog appropriate.

Seriously, do yourself a favor and make this for this Halloween weekend. But don’t take my word for it. Just ask Robbie, Lisa and Summer.

You will need…

3 1/2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

½ tablespoon allspice

½ tablespoon cinnamon

½ tablespoon nutmeg

½ tablespoon ground dried ginger

1 teaspoon salt

3 cups sugar

1 cup vegetable oil

4 eggs

1 (15-ounce) can pumpkin puree (or if you have extra like I do, roast it and puree enough for 2 cups)

1/2 cup water

1/2 cup pepitas (shelled pumpkin seeds)

Start by preheating your oven to 350 degrees F.

In one bowl, mix together the flour, baking soda, baking powder, spices and salt.

In a second bowl, whisk together the sugar, oil, eggs, pumpkin and water.

Whisk or beat the wet ingredients into the try just until it comes together.

Pour the batter into 3 large loaf pans or 6 minis that have been lightly oiled or sprayed with cooking spray.

Sprinkle the pepitas over the tops each loaf and bake for 60 minutes for the large pans and 45 minutes for the small.

If you stick a knife or toothpick into the middle of the bread and it comes out clean, it is finished. If it still has batter on it, add time until it comes out clean.

Let cool, slice and serve.

Love and Beer Floats

Angela