Every fall, I get a craving for pumpkin pancakes, and I get all excited and look at recipes and pick one to try and get a lot of dishes dirty…and every time, I’m disappointed. This year I’ve finally come to the conclusion that while I love pumpkin-y things, and I love pancakes, I don’t love pumpkin pancakes. The pumpkin makes the pancakes too dense, or something, and they never have the intensity of flavor I’m longing for. It turns out that what actually satisfies that craving is this pumpkin bread…it has a light, cake-like texture, and it’s extra full of cloves, cinnamon, and nutmeg. And it uses one bowl and a whole can of pumpkin – you’re welcome. Or is it just me getting unreasonably irritated at all these recipes that call for 1 cup of pumpkin, or worse, half a cup…what am I supposed to do with the rest of this can, besides feel guilty about it going to waste every time I open my fridge? Also – why isn’t someone selling pumpkin in 1-cup portions yet?
Anyway. Pumpkin bread. I’ve made this at least half a dozen times, and it’s not just a fall recipe in our house. It’s spicy and sweet and delicious, with a loaf to keep and one to give away (or freeze!). We delivered one to neighbors with, you guessed it, a new baby, and I cut the other one into thirds intending to freeze the chunks (for portion control, you know).
…So far I still have the freezer bag sitting on the counter and after a perfectly satisfying lunch was slicing into it and swiping salted butter on it and devouring it. So yeah. It’s dangerously good!Print
- 2-1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 1 15-oz can pumpkin (not pumpkin pie filling)
- 3 cups flour
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Preheat oven to 350, and grease 2 9x5x3 loaf pans (I use a little vegetable oil to do this, because I prefer it to cooking spray or the butter/flour method).
- Beat sugar and oil in a large bowl, then beat in eggs and pumpkin.
- Add half the flour, and all the spices and baking soda, powder, and salt. Stir gently to combine, then add the rest of the flour and stir gently.
- Divide the batter into the pans, and bake 50-65 minutes or until a toothpick comes out clean (mine took exactly one hour). Cool in pans for 10 minutes, then turn out onto a wire rack to finish cooling.
This recipe is slightly adapted from Bon Appetit, and I found a copy on Epicurious…but it was originally given to me by my friend Leigh, who brought me a loaf when I had a new baby. :o)
I like the slightly tongue-numbing taste of cloves, but if you don’t want it to be a strong flavor I suggest cutting it to 1/2 teaspoon.