{The Girl Kyle Bakes} Pumpkin Bread

Mr. Goddard is currently obsessed with pumpkin.  He has been talking nonstop about it on Facebook.  In depth discussion over our pumpkin carvings, sharing recipes, bragging about his mom's pumpkin pie blah, blah, blah... Never been a big fan of pumpkin myself, but if you choose then I shall bake it.  Well actually, I picked this recipe, not his. Ha!  My Mom loves an-ex local blogger by the name of Baked Bree.  I don't visit every day, but after the rave reviews (and delicious meals) from my Mom I've made a point to check in at least once a week.

I'm definitely a sucker for anything with the word "best" in it.  Or if you tell me something is the "world's greatest", I just can't help myself.  When I saw Bree's 'The Best Pumpkin Bread' post I was immediately hooked.  That's all it took.  I'm that easy. :) I also thought it might be a good place for me to start since he LOVES his mother's zucchini bread.  Combing his love for zucchini bread and pumpkin.  Fortunately this recipe did not disappoint.  Simple and tasty.  I've actually made it twice in one week because I foolishly gave the first three loaves away without even tasting it or getting a picture for the blog!

Picture 2
Picture 2

The Best Pumpkin Bread

{via Baked Bree}

  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup water
  • fleur de sel (or sea salt) for sprinkling

Preparation

  1. In one bowl combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk together.
  2. In another bowl, whisk together the sugar, oil, eggs, pumpkin, and water.
  3. Mix the wet into dry and beat until it just comes together.
  4. Pour the batter into loaf pans that have been sprayed with cooking spray. Lightly sprinkle with fleur de sel (or sea salt). Bree put actual pumpkin seeds on the top of hers, but I didn't want to purchase them just for this recipe.  I thought a little salt could make up for it.  I was able to fill 3 large loaf pans.
  5. Bake in a preheated 350 degree oven for 60 to 70 for large ones [40-50 minutes for small loaves]. Cool completely on racks.
 

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