This is some pumpkin bread from yesterday, and I’m going to take a better picture of it later.
For now, here’s a photo of the chef.
Fuzz couldn’t entertain herself Sunday morning so I laid out all the ingredients and told her how to make pumpkin bread. She had a lot of fun and was very proud of her creation.
Update: I first posted this in 2008. Now it’s 2018, and Fuzz is looking at colleges! As for the pumpkin bread, this recipe is still a favorite, though, I’ve changed it slightly by cutting the salt to 3/4 teaspoon. In my original notes I mentioned finding a recipe with less sugar, but I haven’t put much effort into looking for a lower sugar version since this one is so good and we make it as a treat rather than a regular part of our diet.
Fuzz’s Pumpkin Bread
- 1 3/4 cup all-purpose or white whole grain flour 220 grams
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar 280 grams
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin half a can
- 1/3 cup water
- Preheat oven to 350 degrees F. Grease and flour a 9×5 inch metal loaf pan or spray with flour-added cooking spray. For a taller loaf, use an 8 1/2 by 4 1/2 inch pan.
- Stir together flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon. Set aside.
- Whisk together oil, sugar, eggs, vanilla, pumpkin and water in a mixing bowl. Add the flour mixture and stir just until moistened.
- Transfer mixture to loaf pan and bake for 1 hour or until done (ours usually take an hour and 15 minutes.)