Pumpkin bread

Dreary, rainy, grey day in Seattle. It happens.

I took a walk anyway, in between rain clouds. Needed to visit the farmers market. We had no apples. It’s a crime to not have apples in your house during the month of October. A crime, I tell you!

That’s a rainy sidewalk.

But before I braved the rain, I decided I would feel better about a gloomy day if my apartment smelled like pumpkin and cinnamon.

So I made it happen.

Pumpkin bread!

The recipe came from Simply Recipes. It is, indeed, fairly simple! And I like that it only made one loaf. After the bread baking last week, we don’t really need that many more loaves around here.

Here is what you need:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup pumpkin (I used canned, but you can certainly use homemade pureed! Good for you!)
  • 1/2 olive oil
  • 2 eggs
  • 1/4 cup water
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts

Here’s what goes on:

Preheat oven to 350 degrees.

Stir together flour, sugar, salt, and baking soda. Really mix it up well. You can sift it together if you do that. I didn’t.

In a separate bowl, mix pumpkin, olive oil, water, and beaten eggs. Stir together. Sprinkle in spices and stir some more. A side note on the olive oil – I just used what I had, which is not light, and it worked out fine, but light olive oil might decrease any concerns about an olive oily taste.

Now, mix your wet ingredients (pumpkin) into your dry (flour). Stir slowly, until just mixed. Don’t over do it. Stir in your walnuts.

Then pour your pumpkin bread batter into a greased loaf pan and bake for 55 minutes.

When a toothpick or a knife inserted in the middle comes out clean, your bread is done.

Let it sit for a few minutes and then turn it out onto a cooling rack.

Let it cool, but slice some off and eat it warm. Maybe with butter.

Autumnal goodness!

 

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