It’s pumpkin season! For me, that means getting out those big, chunky-knit sweaters, comfy leggings, heading to my local coffee shop for my favorite, warm latte, and curating cozy, yummy smells that waft through the various levels of our home.
I’m all about this cozy season. Thanks to quarantine, I found a new found love of baking. So this past year, I have tried all new sorts of yummy baked goods, pumpkin bread being one of them. I recently came across this yummy recipe that was floating around on Instagram, and had to give it a whirl. That being said, I will ALWAYS use this recipe moving forward. This will for sure be my “go to” in the years ahead.
Get out all of your baking goodies, that cute little apron, and pull up a chair to involve the kiddos with the recipe below!
(This recipe makes two full loaves)
3.5 cups of flour
2 tsp. Soda
1 1/2 tsp. Salt
2 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Ginger
3 cup of sugar
2/3 cup water
2 cups canned pumpkin
1 cup vegetable oil
*I added about 1.5-2 cups of chocolate chips to our batter
Combine four, soda, salt, cinnamon, nutmeg, ginger, and sugar. Add eggs, water, pumpkin, and salad oil. Pour into two large loaf pans which have been sprayed with Pam. Bake at 350 for 45-60 minutes or until toothpick inserted comes out clean. Bake and enjoy!
Also, do you want to spread the cozy love? Consider doubling the recipe and share those extra loaves with a neighbor, a family member, or loved one!