- - 1.5c sugar
- 1c brown sugar
- 1c olive oil
- 4 eggs
- 3 1/3c flour
- 2 tsp baking soda
- 1 tsp salt
- 1.5 tbsp ground cinnamon
- 1.5 tsp ground nutmeg
- 2/3c water
- 1 - 15oz can of pumpkin
Cinnamon Pumpkin Bread
No holiday season is complete without Danielle Elf's famous Cinnamon Pumpkin Bread! With a hint of extra cinnamon and reduced sugar, this moist, spiced bread is a Santa-approved favorite. Perfect for autumn baking, cozy holiday gatherings, or as a thoughtful homemade gift, it's a delicious treat that will fill your kitchen with festive aromas.
Ingredients
Procedure
- Grease bottom of pan and 1/2 inch up the sides of two 9x5x3 inch, three 8x4x2 inch, or four 7.5x3.5x2 inch loaf pans; set aside. Preheat oven to 350°.
- In a very large mixing bowl, beat sugar and oil with electric mixer on medium speed. Add eggs and beat well; set aside.
- In a large bowl, combine flower, baking soda, salt, cinnamon, and nutmeg.
- Alternately add flour mixture and water to sugar mixture beating on low speed after each addition just until combined.
- Beat in pumpkin then spoon batter into prepared pans.
- Bake in oven at 350° for 55 - 65 minutes or until a wooden toothpick inserted near center comes out clean. *oven performance may vary so be sure to check on bread occasionally while it’s baking
- Cool in pans for 10 minutes then cool completely outside of pans. Wrap and store overnight before slicing.
- *Or if you’re like me, throw some butter on it and eat it while it’s warm. Just remember the pans, and bread will be hot.
- ***To add nuts, dried berries, or chocolate chips, add up to 1.5c of desired addition into the batter after the pumpkin has been added.
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