Spicy Pumpkin Bread

Fall is upon us and the holiday season is just around the corner. Pumpkins, gourds and squash are in abundance at roadside stands and farmer’s markets throughout the mid-west. The leaves are breathtaking, apple orchards overflow and wherever you look nature is throwing a celebration of color and smell to tantalize the senses before the silence of winter sets in. It’s one of the best times to live in Michigan!

Making sweet bread is a tradition in our home. Some of our favorites are raisin, banana, zucchini and pumpkin.  Today, in honor of fall, tradition and the joy of creating great food I am sharing with you some of our family yumminess!  If you close your eyes and breathe deeply you just might be able to smell the goodness.

Spicy Pumpkin Bread 

makes 2 loves

3/4 butter

2 1/2 cups sugar

4 eggs

16 oz can pumpkin

2/3 cup water

3 1/2 cups flour

2 tsp baking soda

1 1/2 tsp. salt

1 1/2 tsp. baking powder

1 tsp cinnamon

1 tsp. cloves

2/3 cup chopped nuts

1. in large bowl cream together butter, sugar and 2 eggs. Add remaining eggs one at a time, beating well. Stir in pumpkin and water.
2. add remaining ingredients  (except nuts) a little at a time. Mix well. Fold in nuts.
3. spoon batter into 2 greased loaf pans. 
4. bake @ 350 for 70 minutes. cool 15 minutes before removing from pan.

More than almost anything, I love inviting people into my home. I wish you were here. I would pour hot coffee, sit down, eat fresh pumpkin bread and share life together. Let’s imagine we are doing just that! (You might even hear our favorite fall album playing in the background!)

Enjoy! 

 

 

 

P.S Any affiliates are items I personally love.