Here in Dallas, we finally had our first cool day. Which finally felt like fall. The change to fall is always such a welcomed surprise, and I celebrated this with a little fall love. Getting out pumpkins and gourds, buying pumpkin and apple scented candles, dreaming of all the warm food we disregard during the summer heat ,and yes, making pumpkin bread! I got this recipe from a subtle revelry. Next up, pumpkin scones, bread bowl chili, and maybe apple cheese crisp! Yum! Gosh, I love fall!
- 2 eggs
- 1 cup sugar
- 1 cup canned pumpin
- 3/4 cup olive oil
- 1/4 cup water
- 1-2/3 cup flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
Preheat oven to 350 degrees. Grease an 8×4 loaf pan.
In a medium bowl, mix eggs, sugar, pumpkin, oil, and water.
In another bowl, stir together flour, baking soda, salt, baking powder, and spice.
Add dry ingredients to wet, and stir to blend. Pour batter into prepared pan. Bake 50 – 55 minutes. Let cool for 15 minutes.
Transfer to cooling rack and enjoy! This is such an easy recipe! And judging that there are only 4 pieces left, delicious too!
Enjoy Friends and Happy, Happy Fall!