Fall Harvest Pumpkin Bread
Fall is in the air! And the best way to celebrate the summer season changing to a chilly autumn is to serve this earthy Fall Harvest Pumpkin Bread! ~BB Bakes Sugar Art
Heat oven to 350 degrees. Spray 2 (10-inch) loaf pans with baking spray with flour.
In a mixer bowl, beat the pumpkin, oil, water, and eggs on medium speed until combined.
In another larger bowl, whisk together flour, sugar, baking soda, and pie spice.
Gradually add the flour mixture to the pumpkin mixture, beating until the batter is smooth.
Pour into the prepared baking pans.
Bake until a wooden pic inserted into the center comes out clean, 50 - 60 minutes.
Allow the pans to cool for 10 minutes.
Remove from pans, and let cool completely on wire racks.
Store in an airtight container for up to 3 days.
Be sure you are using plain pumpkin puree and not pumpkin pie mix. The two products are not inter-changeable.
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