Pumpkin Bread
Leading Lady Spotlight: This recipe comes from my dear friend Karin, a twin mom and mom of three, who has built an incredible family and career for herself while also being one of the funniest, most entertaining, original, and down-to-earth women I know. She’s the kind of friend who will throw a living room dance party, hand out wooden spoons to everyone to sing into like microphones, call on your birthday, breakdance at the drop of a hat, deliver the most direct and wonderful compliments, and always follow up to schedule the quarterly hang, even when you’re in full hermit mode. When Karin calls, you answer! So enjoy this recipe with your Karin, or better yet, make it for your Karin. Because a friend like Karin is once in a lifetime, and she absolutely deserves to know just how much you cherish her existence.
What You’ll Need
3 cups sugar
1 cup cooking oil
4 eggs
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
⅔ cup water
1 (15-ounce) can pumpkin
How to Make
Preheat oven to 350°F.
Let’s mix our ingredients:
In a large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a separate large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin.
Now, let’s get our pan ready:
Grease the bottom of two 9×5×3-inch loaf pans; set aside.
Spoon batter into prepared pans.
Finally, it’s time to bake:
Bake in a 350°F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool for at least 10 minutes before removing from pans. Wrap and store overnight before slicing.
IMO this is best served cold, right out of the fridge.
Enjoy!
P.s. want to zhuzh it up a little? Mix 8 oz cream cheese (softened), ½ cup sugar, and 1 teaspoon vanilla extract together in a bowl, and top each slice generously upon serving :) yum!
