Pumpkin Pie Bread [Perfect for Fall]

Pumpkin Pie Bread

Doesn’t the picture above look delicious?! That’s what just came out of my oven and is now ready to go to work with me tomorrow– yummy! After many tries of different Pumpkin Bread Recipes, I’ve found the Jackpot- Pumpkin Pie Bread.

This bread is SO moist and doesn’t need any additional compliments (like icing) to make it better, because it’s the best. Here’s the recipe:

INGREDIENTS:

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
1/2 cup water

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
2.	In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
3.	Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Recipe adapted from AllRecipes.com

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