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.