Recipe is from our new writer: Jamie Figari
I heart winter – cozy sweaters, tall boots and delicious comfort food. Few things cure my sweet tooth more than a slice of this scrumptious pumpkin bread. It’s easy, and kid-approved. Serve it for breakfast with a side of hot oatmeal and fresh fruit or as a dessert.
This recipe will make three small loaves – freeze one, give one away and still have one for yourself!
4 large eggs
2 cups sugar
1 cup packed light brown sugar
1 cup canola oil
2/3 cup of evaporated milk
1 (15 oz) can pumpkin
3 1/3 cups of all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1/4 cup confectioner’s sugar
Preheat the oven to 350 degrees. Grease three 6-inch x 3-inch x 2-inch pans with non-stick spray or butter.
In a large mixing bowl, beat eggs, sugar, oil and milk. Blend in pumpkin. Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg; add to pumpkin mixture and beat until combined.
Pour into pans. Bake for 45 minutes or until a toothpick inserted in the center comes clean. Cool for 15 minutes. Loosen the sides from the pan with a butter knife, and invert the pan so the bread falls out. Turn right side up and dust with confectioner’s sugar.
You can find more of Jamie Figari on jamiefigaridesign.blogspot.com