Prep 15 mins
Cook 1 hr
Nothing says AUTUMN quite like pumpkin with the warming notes of spices! A moist delicious bread that is wonderful "as is" or with cream cheese spread on it. YUM! I've also included healthier ingredient alternatives.
- 3 cups sugar (I use 2 cups sugar when subbing applesauce for most of the oil as mentioned below.)
- 1 cup vegetable oil (I use 1/4 cup oil and 3/4 cup unsweetened applesauce)
- 4 eggs, lightly beaten
- 1 (16 ounce) can solid-pack pumpkin
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon, ground
- 1 teaspoon nutmeg, ground
- 1⁄2 teaspoon clove, ground
- 1⁄2 teaspoon allspice, ground
- 1⁄2 cup water
- 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.
- Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.
- Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.
The first time I make a recipe I always make it as it is posted and I am so glad I did that this time because it is perfect! Great recipe--the only thing I would maybe do differently is add a little more spices (like slightly heaping) as a matter of personal taste and some vanilla but really the recipe is great as is! It is absolutely a great fall recipe and today was overcast and just felt like a baking kind of day...my house smells wonderful from this bread!
Made a bunch of changes, nothing too drastic. Put 1 scant cup brown sugar and 1 scant cup white sugar, used the 'alternatives', doubled the spices and added 1/2 cup oats instead of the last cup of flour, all of which was whole wheat. Oh, and I sprinkled in some ground flax. But the kicker was when I forgot to add the eggs and baked them into muffins, and they still turned out delicious! A little dense, but I certainly surprised myself!
I used this recipe to make little pumpkin "muffins". You'll need about 3 muffin pans if you plan to do it that way, and they get a bit more of a "crust" if you don't put them in the little cupcake liners, which IMO adds a bit of extra depth to the overall taste/texture of the muffins.
While we like the recipe "as-is", I'd definitely make some changes. I think I'd add a tad more spice, as it seems rather bland, although, some of this is cured after it fully cools and has time to sit--no eating them warm from the oven!
Also, I don't know if anyone else noticed, but mine are a bit sticky to the touch even after being baked...I'm debating on adding a touch more flour next time to help reduce that so that they store a bit better. I also definitely plan to make the the healthier way next time, because I'd bet that really adds to the texture of the bread.
Thanks for the recipe Marg!!! My little one is driving me crazy about pumpkin "cookies". ;-)