Saturday, January 22, 2011

My favorite pumpkin bread recipe

This recipe makes a whopping big pumpkin bread. Love that...means I don't have to figure out "what's for breakfast?" anytime soon.
Pumpkin Bread
Mix in large bowl:
2 2/3 cups sugar
3 1/2 cups all purpose flour (for the bread pictured here, I replaced 1/2 c. all purpose flour with 1/2 cup whole wheat)
1/2 tsp. cloves
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
Then add:
4 eggs
3/4 cup canola oil
2 cups pumpkin (1 can)
2/3 cup water
2/3 cup chopped nuts (used walnuts today)
Blend until thoroughly mixed. Pour into LARGE Bundt pan, greased and floured if needed. Bake at 350 degrees for approximately 1 hour.
   This bread took about 70 minutes. This recipe is such a large, dense version of pumpkin bread that I used an instant thermometer to be sure it was completely done before removing the bread from the oven. But if I don't want to bother with that, we eat the bread even if it didn't get all the way done in the center, even like it that way.
   In the interest of getting the most out of my oven, I did a back-to-back baking by popping a Whole Wheat Date bread into the oven after this one came out. That loaf went into the freezer.
   What's cooking up at your house today?


MegSmith @ Cooking.In.College said...

I just love pumpkin bread! There aren't a lot of things that make a house smell better than a loaf of spicy bread.

Dmarie said...

oh, I agree, Meg!

Anonymous said...

This is the first Sunday this year that I'm not doing a major cook-a-thon! We've got breakfast out, visiting my uncle in the hospital, grocery shopping, and then a dinner I had no time to make last week.

Pumpkin bread looks super good! I usually make banana bread (it's the leftovers of my good intentions to eat more fruit).


singlemama said...

wow! it must be delicious!

sheron said...

I like pumpkin bread very much the first time I got to taste it when I was in Florida for a holiday. then second time was at our first thank giving dinner of our Grotto (restaurant for students)for the University where I work. but our chef had modify the recipe abit the bread was more like a pumpkin cake. I liked that better,last monthe when I tried to make this follwing a recipe given by a friend it didn't come out well as I have put steamed mash Pumpkin and bicarbonate of soda and instead of shortening we put olive oil! I think that spoiled the soup! I want to try your recipe and see Thank you Damarie for this

Mary said...

I just finished off the last of a loaf of sweet potato bread I made 2 weeks ago. Sooo good!

Today I made a roast chicken and will bake a loaf of sourdough if it *ever* decides to rise. Hrmph.

Your bread looks awesome!

Practical Parsimony said...

Maybe we are using the same recipe. After putting fresh sweet potatoes instead of pumpkin, I may never go back. Now, I might just have to make sweet potato bread or pumpkin bread tomorrow. I want a slice of yours.

Dmarie said...

I'm still eating on this pumpkin bread, and it's still moist. But, ooh, you guys have me wanting to try it with sweet potatoes now!
And Sheron, I got a kick out of hearing of your olive oil bread/cake. what a hoot!

Buttons Thoughts said...

Hello Dmarie I will try this soon it looks delicious Thank you

MJ said...

Thanks for the recipe!! I LOVE pumpkin bread!!

Related Posts Plugin for WordPress, Blogger...