Pumpkin bread is pretty much the epitome of pumpkin-y goodness to me. Even more than pumpkin pie, if you can believe that. I do love pumpkin pie, but I’m more of a cake person than a pie person, and pumpkin bread is like a cake that you get to eat during dinner. Wee! And you can have it for breakfast, guilt-free. Why? Because it’s pumpkin bread, not pumpkin cake. Heh. Perfectly legitimate breakfast option. Of course, if you were to slather on a nice layer of cream cheese frosting, it would be very cake-like… but let’s not blur those lines too much, shall we? It’s bread, and therefore, I get to eat a thick slab of it during dinner and still get to have dessert too.
This is my favorite pumpkin bread recipe. It’s moist and tender and spicy. It’s everything pumpkin bread should be! This makes two loaves, perfect for giving away as a holiday hostess present, or to your neighbors, or to bring in to work to make your coworkers love you… Or just keep them both for yourself! The loaves freeze well, wrapped in a layer of plastic wrap and then a layer of foil.
Adapted from AllRecipes.com
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
1 1/2 cups white sugar
1 cup light brown sugar
2 1/2 cups all-purpose flour
1 cup white whole wheat flour*
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
- Preheat oven to 350 degrees. Grease and flour 2 10-inch loaf pans**.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
*You can use 3 1/2 cups all purpose flour and leave out the white whole wheat, but it makes it a bit healthier and you can’t taste it. So if you have it, use it, but if you don’t, you don’t need to run out and buy a bag!
**You can also make muffins with this recipe, which I haven’t done yet, but the recipe should yield about 24 muffins.