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Pumpkin Bread

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pumpkin bread

I have been attempting to start this post for pumpkin bread the entire month of October, but it just didn’t happen.  Our laptop computer keyboard is currently out of commission for the letters r, f, v, and the number 4 (and also the hyphen key, but that’s a bit more manageable.)  You never realize how often the letter r comes up in the English language!  It definitely makes writing posts more challenging.  Here’s hoping Santa brings me a new laptop this Christmas.

Even though Halloween is now in the past, it’s never too late for pumpkin recipes in my opinion.  I came across this recipe for pumpkin bread on Pinterest and the pin claimed it was Starbucks’ recipe for pumpkin bread.  I don’t know if that’s true, but I think it tastes pretty close!

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Pumpkin Bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • cooking spray
  • 1 and ½ cups all purpose flour
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ⅔ cup sugar
  • ⅔ cup brown sugar
  • ¼ cup milk
  • 3 egg whites
  • 1 cup canned pumpkin
Instructions
  1. Preheat oven to 350 Fahrenheit. Grease a glass loaf pan with cooking spray and set aside.
  2. Whisk together the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg in a medium-sized bowl.
  3. Then, mix the sugar, brown sugar, milk, egg whites, and pumpkin together in a large bowl. Stir ingredients together until fully mixed.
  4. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
  5. Pour into loaf pan and bake for 65 minutes or until center is set. Allow to cool on a wire rack.

Source: Slightly adapted from The First Year Blog

If you are like us and can’t get enough pumpkin recipes this fall, here are a few more from the 2 Sisters 2 Cities archives:

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what people are saying...

  1. It looks so light- no oil or butter? I made pumpkin cinnamon rolls yesterday so have some leftover pumpkin to use up. Have to try this!