Pumpkin Bread

​I know that we are just getting to know each other so you may not yet know that pumpkin season is my absolute favorite....hands down. FAVORITE.  I love fall. I love the leaves, the colors, the crisp mornings and nights, the sounds of a football game on TV in the background, fall fashion, that back to school feeling, the sweater and rosy cheek weather...and the pumpkins.  I don't know that I could live anywhere where there isn't fall.  

Today's recipe is a reflection of this love for pumpkin season.  I know we are all gearing up for Thanksgiving this week and I'm going to take the holiday a little bit further into the late breakfast the morning after.  Whether you're a black Friday shopaholic who is going to return home without any sleep or you're hosting the family over night, this pumpkin bread is an easy and delicious option to go with everyone's morning coffee.  You can also make this ahead of time and store it in the freezer, take it out on Thanksgiving night before you go to bed and leave it on the counter in the ziploc freezer bag to thaw out.  Done! Who wants to cook on the morning after turkey day, right?

This recipe isn't one of my lighter creations but everything in moderation, right?  This is also one of Mr. Sunday Bakers' favorites. So grab a couple bowls, your mixer (you can mix this one by hand if you prefer too!) and let's get baking!

​Pumpkin Bread
Ingredients
-2 eggs
-3/4 cup brown sugar
-3/4 cup vegetable oil
-1 tsp vanilla
-1 cup pumpkin puree
-1 1/2 cups flour
-1 tsp baking powder
-1/2 tsp salt
-1 tbs cinnamon
-1-2 tsp pumpkin pie spice

Directions
Pre-heat your oven to 350 degrees.  Grease a loaf pan with non-stick cooking spray and set aside.  In one bowl, sift together the flour, baking powder, salt, cinnamon and pumpkin pie spice.  In another bowl, mix the eggs and brown sugar.  Add in the vanilla and mix further.  Add in the pumpkin puree and mix until blended.  Pour the dry ingredients into the wet ingredients and mix thoroughly.  Pour the batter into the prepared loaf pan and bake in the oven for approximately 40 minutes (oven times may vary) or until a toothpick can be inserted and comes out clean.  Let it cool in the pan for at least 20-30 minutes and then take the bread out of the loaf pan and let it cool on a wire rack for another 20-30 minutes.  Slice and enjoy! (If you are freezing this recipe, let the loaf cool completely before putting it into a freezer bag and placing in the freezer).

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