Thursday’s Dish

Fall is finally making it’s way to Texas and with the cooler weather comes a change in what we’re making in the kitchen. Yes, it’s time for chili and casseroles, roasts that take hours to cook. It’s also time to break out the cans of pumpkin and whip up some tasty pumpkin bread. With Halloween just a little over a week away, I thought now might be a good time to start my annual pumpkin bread baking! Here’s a recipe for my favorite pumpkin bread that’s been tweaked a bit over the years:

1 1/2 cup flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 can pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts or pecansAdvertisementHandful of raisins (optional)

Directions:
1. Preheat oven to 350°F.

2. Sift together all of the dry ingredients including the flour, salt, sugar, and baking soda.

3. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients. Stir in the nuts and raisins.

4. Pour into an oiled 9x5x3 inch loaf pan. Bake 50-60 minutes or until a knife inserted in center of the loaf comes out clean.

This recipe makes one loaf, but I usually double it to make either two large loaves or a few smaller ones to give out to friends if I’m in the mood to share!

Do you have any favorite pumpkin recipes that you’d like to share with the LiveMom community? If so, email them to me and you just might win a couple of gift certificates to Irie Bean Coffee Bar on South Lamar!

Catherine Prystup
About Catherine Prystup 2157 Articles
Catherine Prystup founded LiveMom.com out of a desire to build a better community for Austin-area moms. She has three children, ages seventeen, eight and three years old.

1 Comment on Thursday’s Dish

  1. mmmmmmmmmmmm! yummy! thanks for posting this. i think i’ll bake a few and freeze ‘em for when i’m no longer diabetic and can enjoy the yumminess without guilt :-)

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