Instant Pumpkin Bread
1 box spice cake mix (check the ingredient list, some brands have milk or egg.).
1 can pumpkin puree
2 tsp cinnamon
Preheat oven to 350 degrees farenheight.
Combine all ingredients in a large bowl.
Mix well.
Spoon into two 8 x 5 baking pans.
Bake for 35 – 45 minutes (test it with a knife, and if it comes out clean you’re good to go).
Hooray for pumpkin bread!
The Mother of all Pumpkin Bread, Everywhere
This is my absolutely favorite recipe for pumpkin bread, and it is an adaptation of a recipe found here. The instant version is really delicious, but this version is so moist and so tasty, and the flavors just pop all over your mouth. It is good for breakfast, or dessert, or whenever. I think I actually mixed up a batch one time around 3am during a ‘20s party at our house, and it was gone in 60 seconds like all those cars in that Nicolas Cage movie.
Ingredients
3 ½ cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
1 ½ tsp ground cinnamon
2 cups pumpkin puree (about 1 can)
1 cup vegetable oil
2/3 cups coconut milk
Directions
Preheat oven to 350 degrees farenheight
Mix flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon in large bowl.
Add pumpkin, oil, and coconut milk to dry ingredients and mix until smooth.
Spoon the batter into two 8 x 4 baking pans.
Bake for 1 hr, 15 minutes (it’s done when a knife or toothpick comes out clean).
Yay!
cara loves vegan pumpkin bread, and it loves her too.
