“I’m so glad I live in a world where there are October’s.”
Hello, sweet friend…
This past week…
we took our annual visit to a local pumpkin patch…
There is nothing like spending time outdoors…
surrounded by beautiful Mother Nature…
for the perfect pumpkin…
the whole experience was quite relaxing…
Btw…any chance you’ll be visiting a local pumpkin patch this year?
What better way to begin October than with a flavorful…well spiced…super moist pumpkin bread loaf…
PUMPKIN BREAD LOAF
3 1/3 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1 cup vegetable oil
1 15 ounce canned pumpkin
2/3 cup water
Preheat oven to 350°.
Lightly grease two 5 x 9“ loaf pans. Mix the flour, baking soda, salt, cinnamon and nutmeg together; set aside.
In a large mixing bowl, place the sugar and vegetable oil; using an electric mixer, beat on high speed until light and well blended.
Add eggs to the mixing bowl, beating after each addition until well blended. Add pumpkin and water; beat until completely blended.
Add flour mixture in one cup at a time, scraping sides of bowl and beating on low speed after each addition only until blended.
Pour batter into prepared loaf pans; spread evenly.
Bake 65 to 75 minutes or until wooden toothpick inserted in center comes out clean.
Remove from oven; place on wire racks. Cool for 10 minutes remove from pans and let loaves stand on wire racks until completely cool.