Pumpkin Bread
I find myself in the mood to bake, now that the weather has cooled. Every year I get a lot of requests for pumpkin bread. I often use pumpkin, but will also cook up butternut squash, instead of the pumpkin in the recipe. Either works just fine. I can make several batches at a time and freeze the extra. Of course if word gets out that I have fresh baked pumpkin bread it never makes it to the freezer. It is versatile- plain it is a great breakfast. Topped with a dusting of powdered sugar or sweetened fruit and whipped cream it becomes dessert. I also often bake smaller loaves for gift giving.
Pumpkin Bread
1 ¾ c. flour
1 ½ c. sugar
1 t. baking soda
¾ t. salt
1 t. each cinnamon and nutmeg
½ c. butter, softened
2 eggs, beaten
1 c. pumpkin
1/3 c. water
Mix dry ingredients and set aside. Beat together butter and eggs until fluffy. Beat in pumpkin and water until smooth. Stir in dry ingredients until smooth. Pour into a greased 9×5-inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Cool in pan 10 minutes before removing from pan and placing on cooling rack. Wrap in plastic, best served the next day. Freezes well. Makes 1 loaf.