Happy Black Friday! Hope you all had a wonderful Thanksgiving full of love and delicious food. I don’t know about you, but my day consists of curling up in bed and binge watching the new Gilmore Girls revival.
Usually after Thanksgiving the Christmas tree is up and I’m in a full-on holiday mood. But this year, I’m not quite ready for fall to end yet! It seemed so short and I am so not ready for snow.
To savor the last few days of autumn, I decided to spontaneously bake some pumpkin bread. This was my first time baking pumpkin bread — I actually used a fresh kabocha squash instead of pumpkin puree, and to my surprise it turned out great!
Hope you enjoy this recipe. If you give it a try, let me know how it turns out! 🙂
Prep time: 30 min
Bake time: 1 hr
- 4 eggs
- 2 cups pumpkin puree
- 2 cups sugar
- 3/4 cup oil
- 1 teaspoon vanilla extract
- 1/2 cup water (depending on consistency)
- 3 and 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- Walnuts, chocolate chips optional
- Mix the sugar, oil, and vanilla. Then add in the eggs one at a time.
- Add in the pumpkin puree and water, if necessary.
- Slowly add in the flour, salt, baking soda, and baking powder with mixer on low speed, until everything is combined. Then add the spices and fold in walnuts/chocolate chips.
- Bake for 50 min to 1 hr at 325°.