Recipe: Homemade Pumpkin Bread

Fall is here and its Pumpkin Season - you name it, I'll eat it! There is nothing I don't love about the Fall whether its food, football, or friends!! Even the thought of a warm Pumpkin Spice Latte makes me smile.

This has been my go-to pumpkin bread recipe for as long as I can remember. This recipe comes out perfect every time. It makes two loaves which are delicious eaten right out of the oven or frozen for your next home gathering. I have added my cream cheese icing recipe below for your added eating pleasure...its to die for if I do say so myself!

Ingredients

• 3/2 Cups All-Purpose Flour
• 2 Tsp Baking Soda
• 2 Tsp Salt
• 1 Tsp Baking Powder
• 1 Tsp Nutmeg
• 1 Tsp Allspice
• 1 Tsp Ground Cinnamon
• 1/2 Tsp Cloves
• 3 Cups White Sugar (I use 2 cups)
• 1 Cup Canola Oil
• 4 Eggs Beaten (Can use Egg Beaters)
• 1 Can Solid Pack Pumpkin Puree
• 2/3 Water

Directions

• Preheat oven to 350 degrees. Grease two loaf pans.
• In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
• In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
• Bake in a preheated 350 degrees oven for 90 minutes. Let cool for 10 minutes before removing from the pans. Enjoy!

Cream Cheese Icing Recipe (w/ Pecans)

Ingredients

• 8 oz cream cheese, softened
• 1 stick unsalted butter, softened
• 1 (1-lb) box of confectioners sugar
• 1 Tbsp Vanilla Extract
• 1 Cup Toasted Pecans (Lightly toasted on stove in pan)

Directions

• In large bowl, cream together cream cheese and butter until light and fluffy. 
• sugar gradually, beating constantly. 
• Add vanilla and pecans. Fold in. 
• Spread on loaves ready to eat and enjoy!