Keri’s Pumpkin Bread

Last year when I was studying in Santiago, Chile, I experienced fall and winter during April-July for the first time. It’s a lot of fun being in the Southern Hemisphere when you’re used to the seasons of the Northern Hemisphere. So my friend Keri and I found ourselves craving fall flavors, like pumpkin, and ended up whipping up Keri’s mom’s recipe for pumpkin bread. It more than satisfied the craving. No other pumpkin bread recipe will compare. It’s delicious.

Make it. Share it. Eat it.

Keri’s Pumpkin Bread  (makes 2 loaves)

2 c white sugar (if you want to cut down a little on the sweetness remove 1/2 c. It’s still yummy)

1/2 c brown sugar

1 c vegetable oil

3 c flour

2 tsp baking soda

1 1/2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1 1/2 tsp salt

2 c fresh pumpkin purée

4 eggs, beaten separately

Directions:

Preheat oven to 350 degrees F.

Mix dry ingredients together, then add wet ingredients.

Pour into 2 greased loaf pans. Bake for 50-55 minutes, until an inserted toothpick comes out clean.

Eat  Devour.

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2 Comments

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2 responses to “Keri’s Pumpkin Bread

  1. Pingback: Butternut squash soup | Medina en la cocina

  2. Emmanuel

    I think this is awesome Lindsey 🙂 it all looks ridiculously delicious

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