As I write, we are have a seasonably warm winter here in Minnesota. Most of the snow has melted and the above average temps has it looking like spring outside. Earlier this week as I drove out of the neighborhood, there were kiddos riding their bikes and abundance of neighbors taking walks. All these early spring vibes (yes, its still January) have me feeling all the spring cleaning feels.
So what do I do naturally- clean out and reorganize the kitchen pantry. I truly forget how much stuff we can cram in there. And I am embarrassed to admit there were even some expired items that were forgotten way way back in the pantry that needed to be tossed. As I cleaned and reorganized I came across some canned pumpkin that needed to be used soon. Pumpkin bread in January anyone? Well why not!
This is my go-to pumpkin bread recipe. You can certainly bake it in muffin tins for an easier grab-and-go option on those busy mornings.
Ingredients:
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups flour (or gluten free flour)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
Instructions:
Move oven rack to low position so that tops of pans will be in center of oven.
Heat oven to 350°F.
Spray non-stick spray in your two 8-inch loaf pans
Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl.
Stir in remaining ingredients. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes or until toothpick inserted in center comes out clean.