It’s only appropriate that Eva @ Tales of the Scotts guest posts for me today. Last year during her one year bloggiversary she asked me to share a project I had done based on something I saw during her I heart Mondays segment, so I did a guest post for her and ended up with my own blog! She’s busy with her two beautiful kiddos but I knew I wanted her to share something and so I
begged, pleaded asked nicely if I could include one of my favorite posts of hers during our week long celebration and she said yes! Without further ado I bring you Eva’s Pumpkin Bread recipe. I made this last year after she blogged about it and I can totally vouch for how awesome it is. The one recipe makes a nice amount of bread and it is SO creamy and delicious. (And she’s totally right about the tall glass of cold milk.) I hope you’ll try it.
Also, check out what Eva did with that gift card she one during my first giveaway. Click here for her post on that.
The Most Delicious, Scrumptious, & Amazing Pumpkin Bread!
Fall has finally arrived to northern Florida!! (I’m doing the happy dance right now!). It’s downright lovely outside. Now that it’s cooler outside, I don’t mind scooping up my little people and heading outdoors! I can’t stop thinking about sweaters, pumpkin patches, Fall decor, my fake Frye boots and pumpkin bread! Fall is BY FAR my FAVORITE time of year. I’m already dreaming of even crisper temps. And you better believe I made a batch of pumpkin bread during nap time today!
This is, by far, the best pumpkin bread I have ever eaten. So, go make some and enjoy the cooler temps wherever you may be!
Follow these directions:
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin – 16 ounces if using canned pumpkin (I only find 15 oz cans so that’s fine too)
2/3 cups water if pumpkin is canned
1/2 cup water if pumpkin is fresh or frozen
1 cup vegetable oil
1 cup chopped pecans (optional)
Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg and sugar in a large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two floured 9×5 loaf pans. Bake for 1 hour. Cool slightly and take out of pan to let cool on a rack (I never do this but just copying directions). Keeps well in the refrigerator and takes great for days!
I prefer mine with a tall glass of cold milk!
Thanks for sharing the recipe with us Eva!
Come back tomorrow for news about where we go from here. My next year in blogging!