Cold weather has descended upon New Hampshire. We're in the midst of fall foliage season. The days are getting shorter, the nights are getting longer, and Thanksgiving is nearly upon us.
Our family really enjoys spending this season in the kitchen. If we aren't making roast turkey or apple crisp we're making pumpkin bread! It's wholesome, flavorful, and so tasty!
While it's great for breakfast or snacking it would also make an excellent addition to your Thanksgiving brunch buffet. You could even use miniature loaf pans, wrap them up, and give them away as hostess gifts...
We've been snacking on ours while we set up our holiday displays. Want a sneak peak? Stop by our Facebook page for photos of our new Christmas floral, home decor pieces, and gift items. You'll love it!
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cups canola oil
- 2/3 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
Preheat the oven to 350 degrees. Lightly oil two 9 x 4 inch loaf pans. In a medium-sized bowl, combine the wet ingredients. Using a fork, mix the wet ingredients thoroughly. In a separate bowl, combine all of the dry ingredients and mix well. Add the wet ingredients to the dry ingredients. Stir until just blended. The mixture will be stiff. Spoon the dough into the prepared pans. Bake for 60-70 minutes or until a toothpick inserted comes out clean. Let cool for five minutes before transferring to a wire rack. Allow to cool completely. Slice and serve with butter or cream cheese!
Makes 2 loaves.