Oh the first days of fall make me want to bake bread, pies and muffins, slow cook Pot Roast, make piles of Chili, Beef Stew, and Vegetable Soup. So I decide to bake my favorite bread, Pumpkin Bread.
This recipe is a University of Tennessee Signature Recipe:
3 c. sugar
2 c pumpkin
1 c. oil
Stir these ingredients together until well mixed.
Next the spices:
1 1/3 t. cloves
1 1/3 t. nutmeg
1 1/3 t. allspice
1 1/2 t. cinnamon
Next add 3 1/2 c. flour, 1 and 1/2 t. baking powder and 2 t baking soda.
Gently fold the dry ingredients into the wet ingredients. Next add 1 t. vanilla and 2/3 c. water. I hand mix this bread as not to over mix. Quick breads, like muffins, need very little mixing.
Pour into either 4 large bread pans or like I did, 2 large bread pans and 4 small bread pans, that have been greased and floured. I wanted to share fall with a couple of neighbors and some of the workers at church.
Bake at 350 degrees for 1 hour.
This bread is lovely and makes me want some apple cider and it was delicious with the Mushroom Bacon Frittata.
Whip out a can of Pumpkin and make this bread for breakfast this weekend!!! It takes no time to put together and makes you feel like fall....