It’s fall even though it doesn’t feel like it in Oklahoma. Fall requires pumpkins. Since Brandon is currently living at home, I decided to make some pumpkin pie bread which I am sure he will love and I won’t have to eat alone! 🙂

When I was staying out in Oregon with my mom last month, I was going to make pumpkin bread for her. I was looking for a recipe that called for pumpkin pie spice to limit the number of spices that I would have to buy. After much searching, I found this recipe at allrecipes.com. Yum! 🙂

Pumpkin Pie Bread

“This very moist pumpkin bread, simply seasoned with pumpkin pie spice, really needs no other adornment.”

INGREDIENTS:

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

3 teaspoons pumpkin pie spice

1 teaspoon salt

3 cups white sugar

1 cup vegetable oil

4 eggs

1 (15 ounce) can pumpkin puree

1/2 cup water

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

2. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.

3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.