Pumpkin Bread

I really thought I posted this recipe last year but a quick back-search proves me wrong. Over the past ten or so years, I have perfected this recipe for pumpkin bread. I hope you love it too.

Pumpkin Bread (Makes 2 Loaves)

Combine dry ingredients in one bowl:

2 Cups Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/2 Tablespoon Cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Nutmeg

Combine wet ingredients in another bowl:

1 1/2 Cups Sugar (feel free to mix/match white/brown)
1 Tablespoon Honey
1 1/4 Cups Pumpkin (not pie filling)
1/2 Cup Water
1/2 Cup Melted Butter (if you use salted, don't add the extra salt above)
2 Eggs

Now combine both bowls and mix well. Mixture will be thick. Don't over-mix or your bread will turn out tough.

Depending on the size of your loaf pans, divide into two and bake at 350^ (preheated).

I have one small and one large pan. The small pan is finished in about 20-25 minutes. The larger will go for about 30-40 minutes. I tend to pull mine out a smidge early and allow it to continue baking off on the counter in the loaf pan to avoid it drying out.

It's great served alone; with butter, with honey, with powdered sugar, cream cheese icing....OH the possibilities!

I keep this bread on hand throughout the months of October-November-December, goes really well with Thanksgiving dinner.

Happy pumpkining!!