Spiced Pumpkin Bread
What’s the holiday season without some sort of pumpkin magic? As soon as Halloween starts approaching and the leaves begin to turn color, my hankering for pumpkin goods begins. Rather than start the season out with everyone’s tried and true pumpkin favorite, pie, I decided I wanted to go a different route…I wanted to go bread! I remember several years ago at a family get together, one of our distant relatives had brought a pumpkin bread. It was unusual, but man was it good! Moist, flavorful, and positively scrumptious, it’s faded memory was all the encouragement I needed.
Because we never seem to be able to do anything half heartedly in this household, I went with a recipe for a spiced pumpkin bread…we not only want it flavorful, we want it to exclaim its greatness to our palettes! That being said, this pumpkin bread not only delivers on the flavor and holiday spiciness, but it does so without being overbearing or obnoxious. The pumpkin puree gives it a lovely harvest color and keeps the bread moist and delicious.
This comes together and bakes up pretty quickly and is great for a quick get together or family gathering or, if you’re like me, a nice quickie breakfast!
Spiced Pumpkin Bread
Adapted from Bon Appétit | November 1995
3 cups sugar (I reduced this to 2 1/4 cups and found it to be sweet enough)
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.