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!
Using 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”.
(BTW: I’ve never tried it but I bet you could substitute applesauce for those eggs if you wanted to make this recipe vegan!)
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 Bread
(makes about 10 slices)
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
1/2 cup + 2 tablespoons canna-oil
cream cheese (optional)
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.