Pumpkin Bread!

I am in the fall mood! Fall is officially here. The leaves are changing colors and the smell of wood burning and pumpkin pie is in the air! One of my friends hosted a cookie decorating night the other evening and made some really cute pumpkin bread with a  fall cakelet bread mold from Crate and Barrel. I loved it so much I asked if I could borrow it today to make some of my own.  I also stopped by Crate and Barrel today to pick up a fall cookie pan that I thought would be great as molds for pumpkin bread as well.  Did I say I love fall??

I used a great pumpkin bread recipe courtesy of AllRecipes.

Downeast Maine Pumpkin Bread
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger 

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
• In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
• Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (30 mins for cakelets and 15 mins for cookie pan)

They came out great! I love pumpkin bread and cute molds. The pans were easy to use and hand washer friendly as well. I totally recommend getting these for the holidays. They are great for snacking and eye pleasing as well. Enjoy!

Cookie pan

 Fall Cakelet pan

Fall pumpkin cookie bread