Friday, October 5, 2012

Recipe Swap: Velvet Pumpkin Bread

The category for this recipe swap was Breakfast. I knew I couldn't miss participating in this swap because I am ALWAYS looking for new breakfast recipes.

And I have to admit, I was more than excited when I received this recipe for Velvet Pumpkin Bread. I still have canned pumpkin leftover in my pantry from last fall. That's how much I like pumpkin. So I couldn't wait to pop open a can and make this bread. Which I did immediately after receiving the recipe.

*My apologies for the picture. This is all i was able to take before the bread was devoured.*


Velvet Pumpkin Bread
Source: Sparks from the Kitchen 
Servings: 2 loaves
Printer Friendly 

Ingredients:
    • 3 cups all purpose flour
    • 2 tsp. baking soda
    • 2 tsp. baking powder
    • 2 tsp. cinnamon
    • 1 tsp. salt
    • 4 eggs, beaten
    • 2 cups sugar
    • 1 1/2 cups vegetable oil
    • 2 cups canned pumpkin
Directions:
1. Preheat the oven to 350. Spray 2 9x5 loaf pans with non-stick cooking spray.
2. In a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt together.
3. In a smaller bowl, whisk together the sugar and vegetable oil until smooth then whisk in the eggs. Combine the wet mixture into the flour mixture.
4. Fold in the canned pumpkin until combined. Divide the mixture evenly into the loaf pans.
5. Bake for 1 hour. Transfer to a wire rack to let cool before slicing.



I took one loaf into work with a sticky note that read "pumpkin bread, please eat" and it was devoured in a matter of minutes. Everyone said it was delicious! I only tried a small piece of the other loaf that I kept at home and I had to agree.

You just gotta love a quick and easy bread that everyone enjoys!

No comments:

Post a Comment