Pumpkin Bread

Pumpkin Bread

I find myself more 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 to use for 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.