Here’s my favorite recipe for making pumpkin bread. I always make it using my pureed fresh pumpkin. It freezes really well, too. Just wrap it in plastic wrap, and seal it in a freezer bag. When you’re ready to enjoy it, allow it to thaw overnight in the fridge or on the counter. Of course, nothing beats a slice of fresh from the oven bread!
Spiced Pumpkin Bread
- 3 cups sugar
- 1 cup olive oil
- 4 eggs, lightly beaten
- 2 cups pumpkin puree
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground clove
- 1/2 tsp ground allspice
In a large bowl, combine the sugar, oil and eggs.
Add pumpkin puree and mix well.
In another bowl, combine the rest of the ingredients.
Add dry mixture to pumpkin mixture; stir together.
Pour into two large, greased and lightly floured, loaf pans. (Whatever size pans you use, remember to only fill them a little more than half way with batter, so they don’t spill over while cooking.)
Bake at 350* for 60-70 min. or until a toothpick comes out clean. Let cool in pans for about 10 min. before dumping the bread out onto a wire rack to finish cooling.
*NOTE: Do not open the oven door to check on them before the time is up. This will cause the centers of the bread to cave in. Believe me. I know. Watch it through the oven door, and when you see the center of the bread stop rising and bubbling, it’s probably safe to check.
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.