Tuesday, December 13, 2011

Pumpkin Bread

We've been eating a lot of pumpkin bread around here lately, because a) we still have a lot of pumpkin puree in the freezer, from cooking and pureeing our Halloween pumpkins, b) because its just so darn easy to make, and c) because its delicious!

My go-to recipe is below, super simple and it really does come out practically perfect every time.

Pumpkin Bread


3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16 ounce) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup water


1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water.

2. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

Note: Homemade pumpkin puree works great in this recipe in place of canned pumpkin. After Halloween, I cut up and roasted our pumpkins, then scooped out the flesh and pureed it until smooth. I then put the puree into a muffin pan and froze, each muffin cup holds about 1/2 cup puree. Once frozen, remove from the muffin pan and put the little purees in a freezer bag, and defrost as needed for pumpkin recipes! Much better and cheaper than the canned stuff!

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