Imagine my delight when my co-worker Sherea, brought me pumpkin fresh from her garden! Oh I just knew that it would be delicious and could not wait to bake with it.
I stumbled upon many recipes, of course, for pumpkin bread. But I found one from Bon Appétit that looked like it was a hit (it had a ton of positive reviews). One of the things that grabbed my attention was it was described as "cake like" and "sweet", 2 of my favorite combinations.
I halved the recipe.. using only 8oz. of Sherea's incredible Pumpkin! Thankfully I have 8 more ounces left to bake with. :)
This is a great recipe and certainly lived up to its rave reviews!
Spiced Pumpkin Bread
Bon Appétit November 1995
Vern Bertagna: West Frankfort, Illinois
Servings: Makes 2 loaves.
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs (I used egg beaters)
- 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.