Happy first day of fall, friends! I woke up this morning to a chilly 48 degrees here in Michigan and was definitely feelin' those 'fall vibes'. In the spirit of seasons changing and trying not to grind gears too bad (it was hard to let go of summer, can I get an amen?), I'm sharing a delicious fall pumpkin loaf recipe with you today. And yes, it was kind of heavenly-smelling in my house this morning. If only there was a blog widget for scratch-n-sniff?
So, here's the deal- I'm a new mom. Time is limited. Some days it's hard to just get a shower... So if I can find time to whip up this loaf then you can too. So easy. Just my style. I hope you'll give it a try at home this fall! It's best served with a little butter and warmed up a bit. MMMmmm.
Two simple steps: Blend the first four wet ingredients together, then add the dry ingredients and give it another mixing. Easy peasy.
Perfecto! Look at that perfectly crusty top.
1 cup canned pumpkin puree
1/2 cup vegetable oil
1 1/3 cups white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon of each: cinnamon, nutmeg, & cloves
-Preheat oven to 325, grease a 9x5 loaf pan
-Blend the pumpkin, oil, sugar, and eggs together
-Add in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves and mix until thoroughly blended.
-Pour into pan and place in preheated oven to bake for 45 min - 1 hour.
TIP: I baked at the 325 temperature for about 45 minutes and then turned the oven down to 300 to finish slowly cooking the center of the loaf. This ensures no gooey middle. ENJOY.
Modified from original recipe, found here.