Pumpkin Bread Header
Pumpkin Bread Header

Foodie Favorite: Pumpkin Bread

Sarah

BY SARAH FREEBORN
KENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.

Foodie Favorite: Pumpkin Bread

Sarah

BY SARAH FREEBORN
KENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.

Ingredients:

  • 2 1/2 cup flour
  • 1 cup sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 3 Tbsp vegetable oil
  • 3/4 cup milk
  • 1 egg
  • 1 15 oz can pumpkin
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves

Toppings:

  • 1/2 cup brown sugar
  • 1 tsp cinnamon

Instructions:

Heat oven to 350F. Grease and flour 2 loaf pans. Put all ingredients in a bowl and mix together. Pour dough into prepared loaf pans. Mix the brown sugar and cinnamon together. Using a fork, sprinkle brown sugar and cinnamon generously over the top of the loaves. Bake for 55-65 minutes, until a toothpick inserted comes out clean.

Notes:

This recipe can easily be halved to make one loaf, or doubled to make four.