Pumpkin Bread

I can admit…at this time of year, I’m a tad bit obsessed with most things pumpkin. (Had to say “most” and not “all” because two years ago, Kati and I made pumpkin ravioli from scratch. Yeah…not so much.) I had a go-to pumpkin bread recipe, but like a lot of my recipes it was online and not printed out. So, when I went to make some this year, I decided to look for a new recipe (I mean, really, I had no choice).

So…I went to the place everyone should go for recipes: Tasty Kitchen. This website was created by the Pioneer Woman (Ree Drummond) as a place for folks to share their delicious creations. We all know how much I love PW. Truth be told, she’s all I want to be and more. Well…minus the ranch…and the cows…and the storms…and the horses…and the not-living-near-a-city…and the not being in Florida part. But…after finding this incredible pumpkin bread recipe, you can be sure I’ll be using Tasty Kitchen more often. Without further ado, or more rambling, here’s the recipe. Give it a try!

Super Moist Pumpkin Bread

3 cups Sugar
3-⅓ cups Flour
2 teaspoons Baking Soda
½ Tablespoons Baking Powder
1-½ teaspoon Salt
3 teaspoons Pumpkin Pie Spice
4 whole Eggs
1 can Pumpkin (15 Oz.)
1 cup Oil
1 cup Water
3 strips Aluminum Foil

Preheat oven to 350 degrees. Grease three loaf pans (9×4).

Combine all dry ingredients in one bowl. Combine all wet ingredients (eggs, pumpkin, oil, water) in a separate bowl. Add all wet ingredients to dry ingredients. Mix well with a mixer till smooth and the delicious smell makes you start drooling slightly.

Pour equal amounts of the yummy batter into each pan. Bake at 350 degrees for 45 minutes to an hour. You’ll know it’s ready when the top will start cracking and when you put a toothpick/knife in, it comes out clean.

Set out to cool for about 5 minutes.

Now, here’s the trick on keeping it SUPER moist. (Insert a comment from Amy: I was a tad skeptical about this trick, but it worked! Do it!) After letting it cool for about 5 minutes, take out a roll of aluminum foil. Pull out a large piece and then turn over the pan to drop one of the loaves right smack in the middle. Quickly fold the foil over (taking care not to burn the crap out of your fingers) and secure very tightly. Then set aside and let it cool off while being wrapped in the foil. Repeat and do the same to the other 2 loaves.


(Disclaimer: I did modify the recipe just a tad from the original. You can get the original right here.)


4 Responses to “Pumpkin Bread”

  1. katiehobbie Says:

    i’m assuming you burnt the crap out of your fingers. 🙂
    anyway, thanks…i WILL be trying this recipe. very soon.

  2. Kati Says:

    Haha. I love how you want to be PW….minus like almost everything about her…. ha ha. 🙂

  3. Ashley Says:

    omgoodness i can’t believe you didn’t have a good experience with pumpkin ravioli!! delicious! you have to give it another chance. i know a good recipe. i’ll send it your way 🙂

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