If you were Linus sitting in that pumpkin patch waiting and waiting for the Great Pumpkin, what would you be thinking? I would be thinking about all the yummy things that could be made with a patch full of pumpkins! (Actually, I might be too afraid to think . . . the pumpkin patch at night can be a little frightening . . .) So, what's your favorite pumpkin dish? Pie? Toasted seeds? At our house, pumpkin bread wins easily. It's moist and a little spicy and is great with tea! I don't always like breads/cakes made with vegetable oil - they often taste like oil, but this recipe is really good and the flavor is all pumpkin and spice. It's a great busy-day baking project as it takes only 10 minutes or so to prepare (obviously longer to bake . . .).
This recipe makes two 9x5" loaves - or one 9x5" plus three or five smaller loaves (depending on the pan sizes). In other words, you will have more than enough to share. It makes a great gift because you can give away the large loaf and one or two small loaves, and still have a little loaf to keep (much better for you than making a layer cake or pie as a gift which leaves you as empty-handed as Linus).
- 3 cups sugar (don't panic! this makes many, many servings)
- 1 cup vegetable oil
- 4 eggs lightly beaten
- 1 (16 ounce) can pumpkin (just plain unsweetened pumpkin, NOT pie filling)
- 3 1/2 cups self-rising flour*
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup water
- Preheat oven to 350. Butter and flour baking pans (or use Baker's Joy).
- In mixer, or by hand, mix sugar and oil.
- At low speed, add eggs and pumpkin. Mix well.
- In separate large bowl, blend remaining dry ingredients.
- Alternately add dry ingredients and water to pumpkin mixture, beginning and ending with dry ingredients.
- Pour into prepared pans and bake 40 to 50 minutes - possibly less with small pans, or more with large pans. Bread is done with the sides pull away from the pan (you can also test with a toothpick/cake pick as you would for any cake).
- Place pans on cooling rack for 10 minutes. Remove from pans and cool completely.
* If using all-purpose flour, add 2 teaspoons baking soda, 2 teaspoons salt, and 1 teaspoon baking powder.
On final thought on the pumpkin bread - it makes your house smell festive!!