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Weekend Pumpkin Bread

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I couldn’t be happier for this Friday! First off, it’s Friday and second off, my baby sister Caroline is coming to visit over her fall break! I haven’t seen her in person since she turned 21 this August, so I’m sure our weekend will include a little bit of celebration.

I’m planning on whipping up another batch of this pumpkin bread for us to enjoy over a cup of coffee this weekend. There’s nothing tastier than this delicious snack on a Sunday morning, especially when you’re sharing it with someone you love!

Happy weekend everyone!

Pumpkin Bread

Makes 2 loaves
Ingredients

  • 1 ½ c sugar
  • 1 2/3 c unsifted AP flour
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 2 eggs, well beaten
  • ½ c vegetable oil
  • ½ c water
  • 1 c cooked mashed pumpkin
  • ½ c chopped walnuts or pecans, optional
  • butter and flour for prepping the pan

Method
Preheat oven to 325 degrees. Mix all dry ingredients in large bowl. Add beaten eggs, oil, water, pumpkin and beat until blended. Add nuts. Pour batter into 2 buttered and floured 7 in. loaf pans. Bake 50-60 min or until toothpick comes out clean. Cool for 5 minutes in pan. Take out of pan, and put on a rack to cool completely. Can be doubled or tripled, and can be frozen.

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