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.
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.