Something about the onset of fall just cries out for pumpkins. Paper pumpkins start adorning shop windows and classroom walls. Real pumpkins decorate porches, nestle up against mailbox posts and wait to be carved for Halloween.
And then, of course, you can eat them! Canned pumpkin is very frugal, adding moisture, flavor and nutrition to baked goods.
Pumpkin pie, Pumpkin chocolate chip cookies, Pumpkin Spice Lattes and now this recipe for a moist and delicious Pumpkin Bread.
3 C Sugar
1 C Oil
3 Eggs (Large)
1 Can Pumpkin (16oz, not pumpkin pie-solid pack pumpkin!)
3 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ground Cloves (not whole, please)
1/2 tsp Allspice
Preheat oven to 350 and grease and flour 2 loaf pans.
Beat together sugar, oil, eggs & pumpkin.
Mix all dry ingredients in separate bowl.
Mix the dry ingredients into the wet. Do not dump it all in together unless you want a big flour cloud in your kitchen-I recommend 2 or more “batches” to get it all incorporated.
Fold or gently mix in any additions (see variations below).
Pour equally into the two prepared pans & bake for 1 hr, or until a knife inserted into the center comes out clean*.
Let cool in the pan for 10 to 20 minutes before turning out onto a cooling rack or plate.
Although it is fantastic fresh or toasted with a little butter or cream cheese, for a real treat serve it with a cream cheese frosting (as seen in the photo!).
Make lower fat by using Egg Beaters or Egg Whites, and by substituting 1/2 to all of the oil with applesauce.
Add up to 1 C chopped nuts (walnuts are particularly good), raisins, Craisins, coconut or my favorite, chocolate chips!
Substitute 3 tsp of “Jenn’s Experimental Baking Spice” or Pumpkin Pie spice for all the individual spices
Add 1 tsp of vanilla.
*tip: instead of using a knife you can use an uncooked piece of spaghetti!