Pumpkin Bread

December 7, 2010 § 1 Comment

Okay, folks, this is the last pumpkin post for a while.  I’ve been holding out on it, trying to make the pumpkin season last a little bit longer, but as December marches on I decided it was about time to post it and move from pumpkin, cider, and apple pie on to peppermint, hot chocolate, and Christmas cookies.  I’m alright with that trade.

That said, this pumpkin bread was amazing, and it made a TON — in fact, we had to use a bread pan, a 9×9(ish) casserole dish/cake pan, and had enough left to make five mini-muffins.  Ridiculous, but delicious, and I certainly didn’t mind eating pumpkin bread in various incarnations for the next couple weeks.

pumpkin bites

If you happen to need ideas for how to eat this once it’s baked, I recommend warm, slathered in cream cheese, and with a mug of hot coffee.

Pumpkin Bread
(original recipe here)
3 c sugar
1 15oz can pumpkin
1 c vegetable oil (I must recommend you use canola instead; it’s so much better for you)
2/3 c water
4 eggs
2 tsp vanilla extract
3 1/2 c flour
1 tbsp cinnamon
2 tsp nutmeg
2 tsp baking soda
1 1/2 tsp salt
(Optional: 2 c chocolate chips. We did not have these on hand, so we did without, but I’m sure the recipe is that much better with them in!)

Preheat your oven to 350.  I told you how much batter this makes: the original recipe suggests preparing three 9×5 loaf pans, so if you have them, go ahead and grease them.  If not, get creative with the forms your pumpkin bread could take!  Use whatever you have on hand.

In a large bowl, combine the sugar with all the “wet” ingredients: pumpkin, oil, water, eggs, and vanilla.  Mix them together thoroughly and until smooth; add the rest of your ingredients and stir them in well.

swirls of spice and pumpkin

batter, all set to go

Then just pour the batter into your greased pan(s).  If you’re feeling particularly decadent, you can even sprinkle some granulated sugar over the batter.

Bake for an hour or so.  You can use a toothpick or knife to test whether it’s done; if you’re doing something smaller like muffins, you’ll want to check after about half an hour, because they’ll bake through more quickly.  Just calibrate your time accordingly and you’ll be fine.

That’s it!  Set the pans out to cool, but not too much — slice off a piece while it’s still warm and enjoy.

the last taste of fall

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