So here it is, my most favorite pumpkin bread recipe of all time. It is my favorite for two reasons: one-it's so dang good. And two-there are no nuts in it! I like to eat walnuts, pecans, nuts, seeds of all kinds, but I just have issues with it in some foods. I'm not a fan of chocolate chip cookies or brownies with nuts. I think it's more of a texture thing than a taste thing. It's the same with onions. If I can see an onion cooked into something, I pick it out. My mom thinks I'm a weirdo.
Anyways! Here's some delicious pictures and the recipe :) I have my friend Jeremy's mom to thank for this recipe. She used to own a bakery/sandwich shop in Arlington, Tx and when they closed it she made a recipe book of all their favorites.
Heartland Pumpkin Bread
3 1/2 cups flour
3 cups sugar
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp ginger
1 cup oil
1 TB vinegar
1 tsp vanilla
4 eggs
2 cups pumpkin
2/3 cup water
Combine dry ingredients. Add wet ingredients. (Can it get easier than THAT????) Mix well. Bake 350 in greased pans for 1 hour or until toothpick comes out clean. *Makes 2 large or 4 small loaves. **Makes 24 muffins-375 for 30 minutes.
That's it! Short, sweet, to the point! And worth the "effort."
I did two loaf pans. It all pretty much got eaten :) Since Mike is at BCT, my brother's co-workers have filled in as my official eaters. They enjoyed this recipe.
Be-you-ti-ful.
Oh man, these are so good with butter or cream cheese frosting on them. Butter a slice while it's hot. It is heaven!