Back when the husband and I were dating in college, sometimes he would come back from visiting his parents with a few baked goods from his mom.
Sometimes one of the baked goods was pumpkin bread.
And when I say it is the best pumpkin bread ever, I really am not exagerating. There was one fateful day when the husband came over to my house and my college roommates, no joke, chased him to the kitchen, clamoring to get a piece. Really. This happened.
It happened because the pumpkin bread is truly the best ever.
It only took me 7ish years to make it on my own. And I'm sharing it with you.
pumpkin bread recipe: (note this makes three loaves. While that may seem excessive, it really isn't.)
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
4 3/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 1/2 tsp ground cloves
1. heat the oven to 350 degrees and grease and flour three loaf pans
2. in a large bowl, mix together the pumpkin, oil, sugar and eggs.
3. in another bowl, combine flour through cloves. Stir gradually into pumpkin mixture until well blended.
4. pour into prepared pans and cook for an hour. the loaves should spring back when lightly pressed.
5. remove the loaves after cooling for 5 minutes and wrap with foil. (this keeps them soft!)
If you're planning on frosting the bread, it should be completely cool-- ideally cooled overnight. Unwrap the loaves and slice the bread and then frost.
cream cheese frosting:
1 cube of butter (1/2 cup)
8 oz of cream cheeese
1 tsp vanilla
2 1/2 to 3 1/2 cups powdered sugar
Soften the butter and cheese-- my mother-in-law suggests leaving them out of the refrigerator over night) and then beat them together with a mixer. Add the powdered sugar gradually while beating with the mixer.
While the bread is delicious, what really makes it is the enormously unhealthy and delicious cream cheese frosting you top it with. My husband adamantly believes this is the best part. The dogs, clearly agree.