I’m guessing that I’m not the only one with left-over pumpkin from Thanksgiving. At least I hope so. This pumpkin bread is Ah-mazing. As in, please go buy a can of pumpkin right now. Yes, even in 40 degree weather. Go, go!
I think my bear said it best, “No, I want that other cake. The pumpkin one.”
This recipe makes 2 loaves, but I chose to make muffin versions. Delish either way!
courtesy Recipe Girl
4 large eggs
3 cups sugar
1 cup canola or vegetable oil (or 1/2 cup oil & 1/2 cup unsweetened applesauce)
3 cups all-purpose flour
2 tsp baking soda
½ tsp baking powder
2 tsp ground cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 tsp salt
2 cups pure (unsweetened) pumpkin puree
2/3 cup water
1. Preheat oven to 350 degrees F. Grease and flour two loaf pans.
2. In large bowl, whisk together eggs, sugar and oil.
3. In a separate bowl, whisk together dry ingredients (flour through salt) and then blend in to wet mixture. Add pumpkin and water and stir until combined.
4. Divide batter between two 8 or 9-inch loaf pans. Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Yield: 2 loaves
*Since this recipe yields two loaves, make several batches and deliver them to your neighbors as a fall holiday treat!
*You may also use 8 mini loaf pans- bake 45 minutes to an hour.
*This bread freezes well. When cooled, cover with plastic wrap, then foil & freeze until ready to eat. It should keep well in the freezer for several weeks.