Pumpkin Bread Hero

A long time ago, before I had a Pinterest account, my recipes were written out on recipe cards.  It is on one of these recipe cards I archived my favorite pumpkin bread recipe that has never, ever failed me.  It was copied from a Southern Living magazine and I made a couple of small changes.  It is full of sugar and fat and deliciousness.  I leave it here with you before the craziness of the day begins.  It will last you through Fall and the Holidays.  Trust me, it’s the best.  You should totally make it for your little pumpkins, like yesterday.  You'll be a hero.  (My littlest pumpkin pictured above about 3 years ago, this is pretty much the face I make when I eat this, too.)

Preheat your oven to 350 and grease and flour a Bundt pan and 2 spaces in your muffin tin.  In a large bowl mix together 3 1/3 cups all-purpose flour, 3 cups of sugar, 2 teaspoons baking soda, 1 ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg.  With a hand mixer or in your stand mixer add ½ cup melted butter, ½ cup oil, 2/3 cup VERY hot water, 4 large eggs and one 15 ounce can of pumpkin.  Mix well.  Pour most of it into your Bundt pan, and then pour the rest of it into your two muffin tin spots.  Put it in the preheated oven for about an hour.  Check your muffins at about 30 minutes.  Both your muffins and the large pan are done when you can poke a toothpick through and it doesn’t pull back doughy gooey mess, only tiny crumbs of cooked pumpkin goodness.  Now, the muffins are for you.  Have them with a cup of hot coffee and splurge on a dreamy creamer.  Sit in the kitchen all by yourself and enjoy this moment.  This is a special treat for you before the rest of the pumpkin bread is devoured.  If you’re really ambitious you can drizzle a nice powdered sugar icing over it or a cream cheese frosting. 

You’re welcome.