Well, it seems that living in the ‘burbs has helped me become much more adept in the kitchen! My contribution to this year’s Thanksgiving feast were (drumroll please!): honey smoked ham, baked macaroni and cheese, and pumpkin bread. Believe it or not, everything was from scratch which comes as a complete shocker to me.
While I do not quite want to divulge all of my secrets, I will share the pumpkin bread recipe. It is absolutely fantastic and super easy!
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Recipe yields three 7×3 inch loaf pans