This pumpkin bread recipe is so near and dear to my heart, that during the holidays of my college years, my mom sent me loaves in the mail. I’m not entirely sure where it originally came from; for all I know it could have come off the back of a can of pumpkin (que Friends Episode of Phoebe’s grandma’s famous chocolate chip cookies).

I teamed up with Arrowroot to bring you a recipe pairing to go with this infamously addictive pumpkin creation. Topped with maple whipped cream and served with warm apple cider, this is not meant for the faint of sugar-heart. As a bonus, both of these beautiful featured dresses are up on her shop and are perfect for the holidays, whether you’re baking or heading out to a holiday party.

Pumpkin Bread

You can bake these in a standard loaf or mini loaf pan. Baking time is about the same, but I always do a test about 45 minutes into baking time. You can pair this with any of your favorite apple cider recipes. And I’ll never blame you if you put a little extra somethin somethin in there.

Ingredients

3c flour
2t baking soda
1 1/2t salt
3c sugar
1t cinnamon
1t nutmeg
1c oil
2/3c water
4 eggs
2c pumpkin

Instructions

Preheat oven to 350 degrees.
- Combine wet ingredients into standing mixture on medium low setting (or mix thoroughly by hand) until well mixed and smooth.
- Sift dry ingredients together in a large bowl and stir.
With mixer running on medium low, combine dry ingredients into wet ingredients one cup at a time until well combined and no lumps remain.
- Pour into greased & floured loaf pans until 2/3 full. Bake at 350 for one hour or until a toothpick comes out clean.
- When cool, slice and serve with a dollop of whipped cream, sprinkled with a touch of nutmeg.