Old recipe – Spiced pumpkin bread

Forgive me for posting more than one recipe in a week, but I haven’t been able to get it together enough to write anything else this in the last few days. I was pretty busy at work last week and I’ve been all over the place this weekend. At the beginning of a weekend I always feel like I have tons of time to do everything that I want to, but then the two days pass so quickly that I hardly know how I spent them. It’s a bit frustrating, really. But that’s a subject for another time.

Getting back to the food, I can’t believe I’ve never posted either of my favorite pumpkin bread recipes before! I must remedy this error as quickly as possible. Since fall technically started last week I decided to bake some pumpkin bread for my co-workers. Of the two most successful recipes I’ve tried, this one is the easiest since it doesn’t require any out of the ordinary ingredients. (The other recipe calls for “cook and serve” vanilla pudding mix which I never have just lying around.) I’ve had a couple of cans of pumpkin sitting in my cupboard since last year, begging to be made into yummy treats, so I didn’t even have to get any at the store before whipping up this delicious seasonal treat! By far the best thing about this pumpkin bread is the mix of spices. I added the pumpkin pie spice myself, and maybe next time I’ll throw in a little cardamom for good measure. You really can’t go wrong. I’m not sure anything tastes more like fall than this pumpkin bread. Plus, the recipe makes 2 or 3 loaves. It’s so good you’ll need that much to go around!

1 c canola oil
1 can (15 oz) pumpkin puree
2/3 c water
4 eggs
2 tsp vanilla
3 c granulated sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp pumpkin pie spice
3 1/2 c all-purpose flour

In a large bowl (or extra large if you have it – this recipe produces a lot of batter!), stir together the canola oil (you can substitute 1/2 c butter and 1/2 c oil if you want), pumpkin, water, eggs, vanilla, and sugar (you can use a mix of white and brown sugars if you want). Add the baking soda, salt, cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice, and stir until combined. Now it’s time to break out the electric mixer (if you haven’t already). Add 2 c of the flour (I used a combination of all-purpose flour and whole wheat flour) to the bowl and blend until combined, scraping down the sides of the bowl with a spatula as needed. Add the other 1 1/2 c of flour and blend until combined. Divide the batter between a couple of greased loaf pans. The original recipe calls for three 7×3″ pans, but since I don’t have any of those I used one 9×5″ pan and one 8×4″ pan instead. Bake at 350 deg F for about 60 minutes, or until a toothpick inserted in the center comes out clean. Keep in mind that if you use pans of different sizes, like I did, the smaller one will be done faster. Enjoy!

Based on All Recipes’s Downeast Maine Pumpkin Bread.