Pumpkin Bread

This is a family favorite, a very cake-like bread. The recipe is adapted from Bon Appétit magazine which originally calls for ground cloves (which I absolutely can’t tolerate) and walnuts (which I love but for some reason not in this particular recipe). Feel free to add them or chocolate chips if you like; we, however, are pumpkin purists.

2 cups sugar
1 cup vegetable oil
3 eggs
1 16-oz. Libby’s solid pack pumpkin
3 cups flour
1 t ground cinnamon
1 t pumpkin pie spice (I use McCormick because it doesn’t have the hated cloves)
1 t baking soda
1/2 t salt
1/2 t baking powder

Preheat oven to 350º. Lightly oil 2- 9X5 loaf pans. Beat sugar and oil to combine and add in eggs and pumpkin. Add the remaining ingredients and mix until combined (do not over beat). Divide the batter between the two pans and bake for about 1 hour to 1 hour 10 minutes, depending on your oven. The center should be firm and a tester comes out clean. This is best eaten the following day.

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