Our Pastry Chef Melissa is at it again with a delicious breakfast staple at the ranch—pumpkin bread! During the long, cold (in most parts of the country) month of January, it’s fun to try out new baking recipes and ideas. Let us know if you fit this one into your rotation!

Breakfast Pumpkin Bread

Yields 2, 9×5 inch loaves

Ingredients:

4 large eggs

1 cup olive or vegetable oil

3 cups granulated sugar

1 ½ tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

2 tsp baking soda (above 5,000 ft., use only 1 tsp)

3 ½ cups all-purpose flour

2 cups (one 16 oz can) 100% pure pumpkin puree

1 cup water

Directions:

Spray loaf pans, line with strips of parchment paper, spray again.

Heat oven to 350 degrees.

Beat together the eggs, oil, and sugar.

Whisk together very well all the dry ingredients in a separate bowl.

Whisk together the pumpkin and the water in a separate bowl.

Alternate adding the dry and the wet ingredients into the egg mixture until fully mixed.

Optional: Add nuts, chocolate chips, etc. (2 cups total).

Bake 30 minutes, carefully rotate the pans, then bake 30 minutes longer or until a toothpick comes out clean.

Cool 30 minutes in the pan, then carefully flip out of the pan with the parchment paper and cool completely on a wire rack.

Can wrap and freeze for up to 6 weeks, thaw overnight.

**Alternate presentation: Bake in a well-greased and floured Bundt pan at 300 degrees, glaze with a maple syrup and powdered sugar glaze.

Check out all our chef’s amazing recipes on the blog, HERE and if you do try this recipe out, share it with us on Instagram or Facebook!,