Oh, how I love the Fall. I love everything about it! Football season, weather changes, Thanksgiving, pumpkin flavored everything, hoodies, sweatpants! I could go on forever, seriously.
This year I get to add something to my Fall love list, and I am stoked about it. About 30 minutes away (and 2000 feet higher) sits one of the prettiest, most appealing towns I’ve visited, Tehachapi. It sits in the foothills and, unlike us, experiences all 4 seasons. Considering their weather can accommodate it, it’s littered with little farms and orchards, and this year we get to go Apple Picking! I think growing up completely surrounded by agriculture in the Midwest makes me really excited about this! I can’t wait to see all of the orchards, pumpkins, and scarecrows. 🙂
Until the apples are ready I’ve had to move onto another Fall favorite, pumpkin! This pumpkin kick is barley warranted considering it is still 100°+ here, but I’m trying to will the cooler temps our way, and I think it’s working! 🙂 I’ve gone through quite a bit of pumpkin puree experimenting with smoothies, cookies, breads and things of the sort. After a couple hits and misses, I found a sure-fire keeper! This Pumpkin Bread recipe is the best I have ever had, and let me tell ya, I’ve had my fair share of it!
There are two things that make this so good. One, the spices are appropriate and don’t overpower the pumpkin. Secondly, it’s completely moist. I mean super, super moist. There aren’t any fancy or special ingredients. In fact, a lot of people may already have exactly what you need to make it just sitting in the cabinet. So. . ? Go! Make it already. Uh-hum, anyway. Here’s the run down.
Start out by combining all of your dry ingredients: 1 1/2 cups flour, 1 1/2 cups sugar (raw or refined), 1 tsp baking soda, 1/4 tsp baking powder, 1 tsp salt, 1/2 tsp ground cloves, and 1 tsp cinnamon. Whisk until completely combined and set aside.
In a separate bowl, whisk 1 cup pumpkin puree (I just used the good ol’ canned kind), 2 eggs, 1 tsp vanilla, 1/2 cup vegetable oil, and 1/2 cup water until smooth.
Now just add the wet ingredients to the dry and combine.
Grease three loaf pans ans evenly distribute the batter between them.
This recipe made enough to fill 3 mini loaf pans. But you could easily double this and make a couple large loaf pans. If you do that, you’ll need to adjust the baking time and keep an eye on it. 🙂
If you go for the 3 mini loaves, you’ll bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean. Let them cool and enjoy!
1 1/2 cups flour
1 1/2 cups sugar
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1 cup pumpkin puree
1/2 cup oil
1/2 cup water
1 tsp vanilla
1. In a large bowl, mix the dry ingredients together (flour, sugar, powder, soda, and spices). In a separate bowl, whisk together the pumpkin, eggs, oil, water, and vanilla. Add the wet to the dry and mix until smooth. Grease three mini loaf pans and distribute batter between the loaf pans. Bake at 350°F for 20-25 minutes, or until a toothpick come out clean. Let the loaves cool just a little bit, then slice, butter, and enjoy!