Today is a pretty perfect Halloween day here in north county San Diego—delightfully cloudy and with just the right amount of chill in the air. It’s my favorite kind of day, really, and I’m savoring every moment of it. Aside from the perfect fall weather conditions, pumpkin is really what Halloween is all about (well, and costumes), so I wanted to share with you the most delightful pumpkin bread recipe I ever did taste.
You see, I had no idea this recipe existed until last week, when I received the best piece of mail I’ve gotten all year: a fresh, sweet loaf of delicious pumpkin goodness. My dear friend Chelsea sent the tasty little loaf to me for my birthday, and let me just say, it didn’t last more than an hour! Brian and I devoured it in record time, and the moment we finished it I was texting Chelsea for the recipe. Lucky for you, she sent it to me and I’m going to share it with you!
Recipe courtesy of Chelsea Sapp
2 C sugar
2 C pumpkin
½ C vegetable oil
2 ½ C Flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. ground cloves
½ C raisins
½ C chopped walnuts (optional)
- Preheat the oven to 350 degrees (F)
- Mix the sugar, pumpkin and vegetable together, then add the flour, baking soda, salt, cinnamon, and ground cloves.
- Blend in the raisins and chopped walnuts, if using.
- Pour into 2 loaves and bake 50 to 60 minutes.
- Let cool and stand overnight before cutting.
What’s your favorite pumpkin recipe for fall? Do share!
Image via StitchandHammer on Instagram