One day this week the temperature in Jackson dropped 25-30 degrees over 24 hours. This southern anomaly gives new meaning to fall, the season literally tumbled in.
As previously mentioned, my fall pumpkin madness has set in and an undeniable urge to bake began a quest for a decent pumpkin bread recipe. It was hard to find a recipe I was completely satisfied with or didn’t require exorbitant amounts of flour and sugar. Case in point, this World’s Best Pumpkin Bread recipe on YumSugar calls for three cups of white sugar! Yeowzahs.
Then I came across Olive Oil Pumpkin Bread on the Cooking Bride and after a few adjustments I had just what I was looking for.
The Perfect Pumpkin Bread
Note: The original recipe has been adapted from the Cooking Bride. I made a couple modifications including using the entire can of pumpkin, vegetable oil instead of olive oil, and leaving off the seeds on top.
3/4 c. wheat flour
2/3. all-purpose white flour
1 t. cinnamon
1 t. baking soda
1/2 t. baking powder
1/2 t. ground nutmeg
1/4 t. salt
1 16 oz. canned pumpkin (not pie filling)
1/2 c. brown sugar
1/3 c. vegetable oil
1/3 c. honey
Preheat the oven to 350 degrees and grease a loaf pan with non-stick spray.
In a large mixing bowl, beat the eggs with the pumpkin, brown sugar, oil and honey. Then slowly add the remaining dry ingredients, gently folding the batter until incorporated.
Pour the batter into the prepared loaf pan and bake for 40-45 minutes. Cool bread and then invert it on a rack to remove from pan.
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