Velvet Pumpkin Bread

Even though this fall has been anything but typical weather wise-I still have to say it's my favorite season.  One thing that makes it my favorite is the comforting spice flavors of fall.  This delicious and incredibly moist bread has all those flavors in it.  This is the perfect bread to enjoy with coffee or tea in the morning or as a snack later in the day.  With the holidays approaching, it's also the ideal thing to serve overnight guests in the morning. 

The recipe makes 2 loaves of bread-ideally one to enjoy now and one to freeze and have later.  I halved the recipe the first time I made it but that was a mistake-while the recipe came out perfect, I liked it so much, I made the bread less than a week later...so do yourself a favor and just go ahead and make 2 loaves!

Since this is a great bread to freeze and have on hand for guests or any holiday breakfast, I thought it would be perfect for the 12 Weeks of Christmas Blog Hop hosted by Brenda at Meal Planning Magic.  I can't believe tomorrow is Thanksgiving and then we really will be in the full swing of the holidays!

I hope everyone has a very happy and wonderful Thanksgiving!

Velvet Pumpkin Bread
Makes 2 loaves

3 cups all-purpose flour
1/2 teaspoon kosher salt
2 teaspoons baking soda
2 teaspoons baking powder
2 heaping teaspoons cinnamon
pinch nutmeg (optional)
1 1/2 cups vegetable oil
2 cups sugar
4 eggs, beaten
2 cups canned pumpkin (one 16 oz can)

Preheat oven to 350 and spray 2 9″x5″ loaf pans with cooking spray.

In a medium size bowl, combine flour, salt, baking soda, baking powder and cinnamon and set aside.  In a large bowl combine oil and sugar, stir and add in flour mixture. Stir well to combine.  Add the eggs and pumpkin and stir.  Pour batter into the 2 prepared pans and bake for 1 hour.


Source: Slightly adapted from Sparks from the Kitchen, originally from Gooseberry Pumpkin Cookbook