Pumpkins in spring?
Only when I discover some pumpkin in our chest freezer from last autumn!
It was a pumpkin kind of morning with that little treasure and a great Spring breakfast treat! I do love using items from our pantry and freezer that we put up months ago.
Spiced Pumpkin Bread is second only to Banana Bread in my carb loving world.
This recipe is super easy, super good and it makes two small loaves! Double the pleasure! Double the fun!
Spiced Pumpkin Bread
Preheat oven to 350 F and lets get mixin
First you need a half cup each of white sugar, brown sugar and the oil of your choice. I used Canola but vegetable oil works too.
Mix these together in a bowl or in your mixer.
Add the following to the mixture above, mixing as you go
3 eggs beaten
2 cups of pumpkin (1 15 oz can or 2 cups of fresh mashed pumpkin)
1/2 Tbsp. cinnamon
1/2 Tbsp. allspice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Last but not least add 1 & 1/2 cups of flour ( I used whole wheat)
Mix as you add but you don’t want to over mix it.
Divide mixture into two greased 9″ x 5″ loaf pans.
Bake at 350 degrees for 40 minutes
You can’t beat the homemade goodness of fresh pumpkin bread no matter what time of year.
Great for breakfast, an afternoon snack or dessert.
The first loaf didn’t last long with this crew!