Hi y’all! Today I’m sharing a post from the archives of my first blog from high school, Sweet Potato Pi.
I was looking for some inspiration on what to post today and I found this in my drafts!
This pumpkin bread recipe is a classic fall staple in my family. It’s super easy and never fails to put me in the fall spirit!
I was able to find some of the original pictures I took for the blog post back in 2015– taken at my parent’s house in Mississippi.
Ingredients:
4 1/2 C. Sugar
1 1/2 C. Vegetable oil or melted butter
6 Eggs
2 tsp. Nutmeg
2 tsp. Cinnamon
1 Tablespoon Salt
3 Cups Canned pumpkin
1 1/2 tsp Baking soda
3/4 tsp. Baking powder
4 1/2 C. Flour
Combine first 7 ingredients and beat for one minute. In a separate bowl, stir together flour, baking soda, and baking powder. Add dry mixture to wet mixture and stir until well combined. Pour batter into greased loaf pans or muffin tins.
Bake at 325 degrees for 50-60 minutes. Decrease baking time for muffins and mini loaves. Test for doneness and cool for 5 minutes (if you can wait that long!)
Top off with a little powdered sugar if you like & enjoy!
Wrap completely cooled products in plastic wrap or bread bags for storage.
If you’re looking for another delicious & easy fall treat, these Mississippi spice muffins are another favorite in my family!
Thanks for reading!
