in the fall, i sometimes get a little too excited about christmas being so close. i confess, i begin to listen to christmas music and bake things that remind me of the holidays. all because the temperature has dropped, like, 15 degrees.
when we were traveling a few weeks back, we spent some time in oklahoma city with a few close friends. one of those dear friends had just moved into a new house and i was seriously drooling over her new kitchen. (white + marble + gold fixtures make me a little giddy.) THEN she had me drooling yet again over this homemade pumpkin bread she had made from scratch. literally the day we got home, i immediately gathered the ingredients and made it for my family.. well, for myself, let’s be honest. i only made a few small changes and, after a few batches, truly it’s the best i’ve made. or ever had. it is super moist (i ain’t afraid to say it); light & fluffy yet superbly dense, while not being overly sweet. it has a ton of flavor from all the spices and, well, yeah. it’s the perfect pumpkin bread.
mrs. watson’s perfect pumpkin bread
makes 2 loaves
2 1/2 cups flour
2 cups sugar
2 tsp baking soda
2 tsp nutmeg
2 tsp ground cloves
2 tsp cinnamon
1 tsp coarse sea salt
1 16-oz can pumpkin (not pie filling)
1 cup vegetable oil
2/3 cup water
2 tsp vanilla
1. preheat oven to 350. spray 2 large loaf pans (or 6 small) with cooking spray – i use coconut or grapeseed oil spray. set aside.
2. in a large bowl, mix the dry ingredients. in a separate bowl, whisk the eggs. then add pumpkin, oil, water, and vanilla. mix the wet ingredients into the dry and stir until incorporated. pour into the prepared loaf pans.
3. bake for 50-60 minutes, until a toothpick or knife inserted fully into the center of the bread comes out clean.