This fall season, you may feel overwhelmed by pumpkin-flavored everything. However, if you’ve had your fill of pumpkin lattes and beers, consider giving the baking and pastry arts a try by making some delicious pumpkin bread. In many cases, bread making can seem like a daunting and time consuming process. After all, making dough can take hours or even days and requires a little practice to execute well. However, pumpkin bread is entirely different. Similar to banana bread, this baked good can be made without a ton of planning ahead, and is a great way to use up a can of pumpkin puree sitting in the back of your pantry.
Moreover, if you’ve purchased a large can of puree to make some pumpkin pancakes for breakfast, you can use the remainder to make this bread rather than leave it to go bad in the fridge.
Spiced pumpkin bread recipe
Pumpkin bread is a great treat to have around your home this autumn. The following recipe, courtesy of Epicurious, will yield two loaves of bread. Loaves may be stored in a freezer for up to one month to stay fresh if you don’t want to consume them immediately.
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 16-ounce can solid pack pumpkin
- 3 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped walnuts (optional)
Preheat the over to 350 degrees Fahrenheit. Butter and flour two rectangular 9-by-5-by-3-inch bread loaf pans. In a large bowl, mix together the sugar and the oil. In the same bowl, mix in the eggs and pumpkin. In a separate bowl, mix together the flour, cinnamon, cloves, nutmeg, salt, baking soda and baking powder. After this dry mix is thoroughly sifted, stir it into the pumpkin mixture in two batches. Mix in chopped walnuts.
Divide the batter equally in each pan. Bake for approximately 1 hour and 10 minutes, or until a toothpick can be inserted and come out clean. Transfer to a cooling rack or stovetop and allow to sit for 10 minutes. Take a sharp knife and cut around the edges to remove the loaves from the pans. Put the loaves on the rack and allow to cool entirely.
Tip: If you’re not a big fan of walnuts, consider adding chocolate chips instead.