Pot Pumpkin Bread

Fall is here and Halloween is around the corner. That means it’s time for Pot Pumpkin Bread! This is my tried and trusted recipe that I’ve made dozens of time. It’s quick, it’s easy and more importantly – it’s delicious!

Pot Pumpkin BreadUsing canna-oil is my favorite method of baking edibles. It takes about 45 minutes to make the oil which you can make in advance if you plan ahead. It also doesn’t overpower the bread and make it taste too “weedy”.

Pot Pumpkin BreadThe star ingredient of this effortless, rustic bread is of course – pumpkin! Pumpkin puree, to be precise. It makes the bread incredibly moist and adds a wonderful depth of flavor.

(BTW: I’ve never tried it but I bet you could substitute applesauce for those eggs if you wanted to make this recipe vegan!)

Pot Pumpkin BreadThe main spice used in this Pot Pumpkin Bread is cinnamon, but feel free to use a pinch of nutmeg and cloves if you want to spice it up even more.

Pot Pumpkin BreadPour the batter into a greased loaf pan and it’s ready for the oven!

Pot Pumpkin BreadBake for an hour at 350°F and be prepared to have your house smell AMAZING – it’s like walking into a room of Thanksgiving!

Pot Pumpkin Bread

I cut thick, generous slabs of pumpkin bread but feel free to use your own judgement. Especially be mindful of your dosage. You *will* want to eat another piece so be careful you don’t eat the whole loaf in one sitting!

Pot Pumpkin BreadAdd a little cream cheese to a slice to pump up the decadence meter!

Pot Pumpkin Bread

(makes about 10 slices)

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup white sugar
1 can of pumpkin puree
2 eggs
1/2 cup + 2 tablespoons canna-oil
cream cheese (optional)

Directions

1. Heat oven to 350°F.
2. Mix flour, baking soda, salt, cinnamon and sugar in a large bowl. Make a well in the center.
3. Add the can of pumpkin puree, eggs and canna-oil. Stir just enough to mix.
4. Pour batter into a greased 9×5 loaf pan. Bake at 350°F for one hour. Cool for 5-10 minutes before slicing.
5. (Optional) Spread cream cheese on slices and serve.

Pot Pumpkin Bread

Pot Pumpkin Bread

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3 Responses to Pot Pumpkin Bread

  1. Hosting says:

    My wife and I had an extra can of pumpkin left over from the holidays and thought, what could we do with it! Try not to open your crockpot until the appropriate time, and just use a knife to see if it is done.

  2. BobbuBrowne says:

    Hello! Cool post, amazing!!!

  3. Pingback: Get Hyphy This Halloween | Hyphy Wifey

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