October 17, 2019
I searched for a moist pumpkin bread recipe and one popped up on the very lovely food blog known as Pinch of Yum. It looked easy with simple ingredients. I used the base recipe as my inspiration and made a few tweaks.
1/2 cup vegetable oil
1/2 cup of olive oil
2 cups organic sugar (I always use organic sugar)
1 15 ounce can pumpkin ** Not pie filling - regular pumpkin please
1/2 cup milk ** I used heavy whipping cream
1/4 cup water
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons salt ** I used Pink Himalayan Sea Salt
1 heaping teaspoon cinnamon ** I used 2 and next time will make it 3
** Optional - I added 2 teaspoons of coffee (not grounds - but coffee).
Preheat your oven to 350 degrees and in the meantime - whisk the eggs, oils and sugar together until smooth. Next, add the pumpkin, milk, and water and whisk again until smooth. Then, stir in the flour, baking soda, salt and cinnamon. After this is when I added the coffee - it's optional.
Grease 2 9x5 loaf pans. I sprayed with vegetable oil. Pour your batter in the pans and bake for 40 minutes. Your loaf should be golden brown. It's recommended to err on the side of UNDER baking - to yield a moist loaf. Store in the refrigerator.
It's a lovely - not so sweet - breakfast bread to serve with coffee.
Great for an afternoon coffee break too. Enjoy. xx Lylah
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