Guest Contributor-Sarah Hartsfield, Venue & Marketing Coordinator
I know, I know...the first day of fall isn't until September 22nd. But can you blame me with this weather?! As soon as I saw that the temperature was staying cool for more than a week, I jumped to put out all of my fall decorations. It's my favorite time of the year (with Christmas as a close second). I love that I can open all of my windows, sit on my front porch swing any time of the day, and light a fire in our fire pit while we play cards on the back porch in the evenings. It's magical and oh so cozy. My husband even broke out a long sleeved shirt last night! Amazing, because he's a heater.
So of course, to add to the bliss, I had to bake pumpkin bread. But not just any pumpkin bread. My mom-in-law's pumpkin bread. It's perfectly moist, perfectly sweet, and perfectly spicy. How could I keep something like that to myself?? So to help get you in the fall spirit, I'm going to share the recipe today. You're welcome.
In my opinion, baking something like this needs to be an experience; I want to enjoy the process. For that reason, my favorite time to bake is in the morning in a perfectly clean kitchen.
The kitchen in our little farmhouse is also one of my favorite places in the whole world. The sun rises behind our home, causing our whole kitchen to fill with that crisp, pure, morning light. We have so many windows in here, and wow. I just love it. And to make the experience even better? Making that first morning cup of coffee. If you can't tell, I love processes, and for me and my husband, coffee is just that. It's a soothing experience first thing in the morning--a good time to pray and ponder.
Now that the coffee is made, it's time to bake. This recipe is really so simple & takes no time. You throw all the ingredients into your mixer & let it do the work.
Here's what you'll need:
- 3 c. sugar (half white, half brown)
- 5 tsp. cinnamon
- 1/4 tsp. ginger
- 2 tsp. nutmeg
- 1/2 tsp. cloves
- 1 1/2 tsp. salt
- 2 tsp. baking soda
- 4 eggs
- 1 c. oil
- 2/3 c. water
- 1 15oz. can of pumpkin
- 3 1/2 c. flour
Mix all of your dry ingredients together except the flour. Add in your wet ingredients, and mix until smooth. Gradually add in your flour until it's thoroughly mixed.
*It'll seem like 3 1/2 cups is too much and that the batter is too thick, but it's not. I promise.*
My mom-in-law uses 4 13-oz coffee cans to bake them in (I used to also, until I lost them in the move). If you use coffee cans, fill them up half way. I used a 9x13 glass pan this time. Bake for 1 hour at 350 degrees.
DONE. See, so easy. Your house will fill with the best smells in the whole world, and then you'll get to enjoy the tastiest pumpkin bread ever.
Don't forget--the baking is much more fun if you have your fall decorations out to enjoy with it ;)
Happy fall, y'all!
Sarah Hartsfield, Venue and Marketing Coordinator