Pumpkin Bread

Pumpkin bread

Every year, in the fall, I start thinking about pumpkin bread.  I always think of foods seasonally.  Pumpkin is something that I associate with fall, probably like many of you do.  I have made pumpkin bread every fall and winter since I was about 10 years old.  Sometimes I make it in loaf pans and sometimes in coffee cans.  I always make many batches, some with nuts and some without.  My family and friends have come to expect their loaf to be delivered sometime between October and November and then again in December.  This is one of the favorite breads that we put in our staff’s goody boxes at Christmas time and give out to my neighbors each Thanksgiving.  No matter how many loaves I take into the office, it is never enough.  They are gone in minutes and then someone is complaining that they did not get a piece.  This is the recipe I am asked for more than any other.  So here it is…….

Pumpkin Bread

3 cups flour

1/2 tsp baking powder

1 tsp baking soda

1 tsp nutmeg, freshly grated

1 tsp cloves, freshly ground

1 tsp cinnamon, freshly ground

1 tsp. ginger

1/2 tsp salt

3 cups sugar

1 cup vegetable oil

3 eggs, large

2 cup pureed pumpkin, or 1  16 oz can pumpkin

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Grease 3 coffee cans, or 3 med. loaf pans and dust lightly with flour.  Sift dry ingredients together.  In a large mixing bowl, place sugar, oil and eggs.  Stir until well blended.  Stir in pumpkin.  Gradually add dry ingredients, stirring well after each addition.  Once blended, stir in nuts if adding them.  Divide among the three pans evenly.  Place in oven and bake about an hour to an hour and a half.  These are done when a toothpick inserted in the center comes out clean.  Cool on a rack for about 10 minutes before removing from the pans.  Remove from pans onto rack and cool completely.  Wrap in plastic wrap when cool.

This bread is wonderful served warm with butter.  You can also put the batter into muffin cups instead of loaf pans or coffee cans.

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