Bubbling Brown Sugar Pumpkin Bread to Kick of the Fall Season
It’s finally October, which means to me that it’s officially fall. I can’t wait for the wind, earth’s flower girl, to spread pumpkin and squash colored leaves across the front yard. Besides the colors in fall I also love the smells. In the grocery stores the shelves are stocked with apple spice and cinnamon vanilla candles. The scents get my baking juices to going and I know it’s time to break out the recipes which call for sinful amounts of butter and sugar. Yaaa! My first venture in the fall baking season…pumpkin bread! Here’s when the candles can’t compete with the aromas of cinnamon and nutmeg wafting through the house. As soon as the heat in the oven hits the butter and sugar blending together with the spices, I can count on someone to pull themselves out of the television show, video game or book they were so taken with to come and ask me, ‘What’re you baking? What’s that smell?’ This time of year my answer is always, “It’s fall!’
Happy Friday and Family Fun!
2 ½ cups white sugar 1/3 cup brown sugar 1 cup softened butter (or vegetable oil) 4 eggs 15 ounce can unsweetened pumpkin puree 3 1/2 cups flour 2 teaspoons salt 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon nutmeg 1 teaspoon clove 1 teaspoon cinnamon 1 tsp vanilla extract 1/4 cup water
Preheat oven to 350 degrees. [Disclosure: The outside of my bread tends to bake faster than the inside. If you know that your oven usually bakes things a little faster than the recipes recommended time you can drop the temp to 325 degrees and bake a little longer].
Grease and flour two loaf pans, unless that is you have the non-stick version.
Stir together sugars and oil [Disclosure: The kiddos got me all turned around in the kitchen and I completely forgot to add my brown sugar here…but never fear…I added it later on, stay tuned].
Stir in eggs and pumpkin.
Combine flour, baking soda, salt baking powder and spices in separate bowl.
Blend dry ingredients into batter.
Add vanilla extract and water [and here is where I added the brown sugar…oops. It didn’t hurt anything, as far as taste goes].
Pour batter into loaf pans.
Bake for 30 to 40 minutes or until cake tester [in this case for me a toothpick] comes out clean.
Remove from pan, let cool, slice and enjoy!
Enjoy your time with the family this weekend!