Monday, October 21, 2013
So I dunno if maybe you've picked up on a theme yet, but I really like to make pumpkin stuff in October. It just seems right to me. That said, you'll never see me eating pumpkin pie before November. I mean...I'm not a savage.
Just kidding of course. But let's talk for a minute about pumpkin bread. It's dense, moist, full of awesome spices and flavors...and pumpkin! There are lots of varieties of pumpkin bread out there...some of them add nuts or raisins or what have you...I prefer just a straight traditional plain pumpkin bread.
Also, this bread improves over time, so it's best to make it the day before you're going to serve it. Or the day before you plan on gobbling it all down, alone in between sobs. You know...either way.
You could make either two 9x5'' loafs, or one loaf and a dozen muffins. The choice is yours!
(adapted from allrecipes, makes 2 9x5 loaves)
1 x 15oz can pumpkin puree
1 cup vegetable oil
2/3 cup water
2 cups granulated white sugar
1 cup packed light brown sugar
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
Preheat oven to 350. Grease and flour either 2 9x5 inch loaf pans.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
In a separate large bowl, beat pumpkin, eggs, vegetable oil, water, and sugars until well blended. Add dry ingredients to wet, stirring just until blended.
Pour half the batter into each prepared pan. Bake on the center rack for 60-70 minutes, or until a toothpick inserted in the middle comes out clean.