This pumpkin bread recipe. You have to make it. My mom has used this recipe ever since we received it in a paper-bound book from my pre-school class, artistically decorated with scratch-and-sniff- stickers by yours truly. Unfortunately the book is looking a little ragged these days but it still doesn't stop me from scratching and sniffing those strawberry shaped stickers every. single. time. And do you know what? They still smell good. But because the tattered book stays in my mom's collection I have reverted to using a picture I took of the recipe page, so I thought typing it out here would be much better so I can keep it nice and safe in my Pinterest collection. So everyone wins! Me, you, and the internet.
This pumpkin bread is the perfect balance between fluffy, moist, slightly sweet and pumpkiny. Plus it's simple. I think sometimes people complicate recipes just to seem fancy. Sometimes, less is more. You can whip this up within 10 minutes and be enjoying it within the hour. Do it.
That bite out of the bread wasn't an artistic choice. I just couldn't help myself.
The best pumpkin bread
1 1/4 cup four
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1/2 cup oil
1 cup canned pumpkin
1/2 teaspoon vanilla
Preheat oven to 350 degrees.
Sift all dry ingredients together in a medium bowl. Mix the egg, pumpkin, oil and vanilla together in a separate bowl and add the pumpkin mixture to the dry ingredients and mix until just incorporated.
Pour batter into a greased bread pan and bake for 45 minutes or until done. Enjoy!