Iron Skillet Pumpkin Bread

Iron Skillet Pumpkin Bread

Make it with: 
Richard’s Famous Punkin Patch Pumpkin Seasoning

Give your home the warming scent of moist pumpkin bread baking in the oven.
Using an iron skillet reduces the baking time to 30 minutes for this fragrant treat, because we know you’ll be in a hurry to eat it with a hot mug of cocoa! This is adapted from an old family recipe.

Ingredients
1/3 C. butter, softened
1 1/3 C. sugar
2 eggs
1 C. canned pumpkin (not pumpkin pie filling)
1/3 C. water
1 2/3 C. flour
1/4 tsp. baking powder (we use aluminum-free)
1 tsp. baking soda
3/4 tsp. table salt
1 tsp. Richard’s Famous Punkin Patch Pumpkin Seasoning

Directions:
Preheat oven to 350 degrees.
Spray sides and bottom of a 10” iron skillet with cooking spray, or grease with 1 tsp. of butter.

Cream butter and sugar using a mixer. When smooth, beat in eggs.
Stir together pumpkin and water together in a separate bowl unit smooth.
Stir together dry ingredients in a separate bowl.
Add the dry ingredients and pumpkin mixture alternately to the creamed butter mixture and mix until smooth.
Scrape the sides of the bowl and stir in.
Pour batter into the skillet and bake for 30 minutes on center rack, or until a knife inserted in the center comes out clean.
Oven temperatures can vary, so check it after about 25 minutes.
Loosen bread from sides of pan and cool a bit before slicing (if you can wait).
Cut in squares or triangles and enjoy!