Happy October!! Yesterday, in preparation for our favorite month's arrival, Jake and I whipped up a super-size batch of our favorite pumpkin bread. This is a super simple dump, mix, bake recipe that couldn't be any easier. The recipe was handed down to me from other kindergarten teachers when I started teaching at my first school. As far as I understand the recipe had been given to them from the previous generations kindergarten teachers and so on. Back when I had an oven in my classroom we used to make and bake this together with our kindergarten classes and then sent everyone home with a loaf for Thanksgiving. Sadly I no longer have a kitchen in my classroom, but it's still my go-to pumpkin recipe here at home.
It's perfect for loaves or muffins. I found a super cute pumpkin mold at Target and made Jacob some pumpkin bread muffins for school lunch this week. We'll be eating this bread, hot with plenty of butter, all autumn long. It pairs perfect with hot coffee!
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Classic Pumpkin Bread
3 cups sugar
1 cup vegetable oil
4 eggs
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
1 16oz. can of pumpkin
3 1/2 cups flour
2 teaspoons baking soda
(optional) 1 cup chopped pecans
Mix all ingredients in a large mixing bowl. Divide into 3 loaf pans, bake at 350 for 1 hour or until done. (Test to see if it is done by inserting a toothpick in the middle of the loaf. If it comes out clean your bread is done.) Cool, slice, and enjoy! For an extra treat, spread butter or cream cheese on a slice. You can also divide the batter into 6 mini loafs or into 12 muffin tins, but you'll need to watch them as they won't need the full hour to cook.
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We wrapped up a basketful of the loaves to hand out to the world's most patient group of educators.... Jacob's teachers! I found the wrapping kit - boxes, cellophane, twine, and tags at Target for under $5.
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