As soon as the air started turning cooler, I couldn’t resist the urge to bake up a batch of my favorite autumn treat.
I’ve actually “published”:http://annagram.org/extras/pumpkinbread.html this recipe before elsewhere, but wanted to give it a second lift on this site — and also note a few more changes I’ve made from the original “epicurious version”:http://www.epicurious.com/recipes/food/views/SPICED-PUMPKIN-BREAD-840. This recipe is quite flexible — experiment with other add-ins or spices. I hope you enjoy it as much as we have!
p{color:gray}. Photo: Lucy is enjoying one of these muffins!
h3. Spicy Pumpkin Bread
1 c brown sugar
1 c granulated sugar
½ c vegetable oil
½ c unsweetened applesauce
3 large eggs
16 oz canned solid pack pumpkin
3 c all-purpose flour
2 t ground cloves
2 t ground cinnamon
2 t ground ginger
1 t baking soda
½ t salt
½ t baking powder
1 cup raisins (or toasted nuts, or dried cranberries, or chocolate chips, or…)
Preheat oven to 350°. Butter and flour two loaf pans (9x5x3). (I often line the bottom of the pan with a buttered piece of parchment paper for extra insurance against sticking.) Beat sugars, oil, and applesauce in a large bowl to blend. Mix in eggs and pumpkin. Sift the flour and the next 6 ingredients (through the baking powder) in another large bowl. Stir the flour mixture into the pumpkin mixture in two additions. Stir in the raisins (or other nubbins of your choice).
Divide the batter equally between the prepared pans. Bake until a tester inserted into the center comes out clean — about 1 hour and 10 minutes. Transfer to racks and cool 10 minutes.
Using a sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
*Muffin Variation*
Line 12 (for a half batch) or 24 (for a full batch) muffin tins with foil muffin liners. Prepare batter. Fill muffin cups 2/3 full. Bake at 350° for 25 min. Cool in pans 10 minutes. Turn muffins out onto racks and cool completely.
Serve with softened butter or cream cheese, or just enjoy this tasty bread on its own!
Yum! I should make a batch of this soon. We made your beans and rice last night and it was a hit! Thanks for the recipes.
Kindra, I’ve been meaning to tell you that I recently made your pecan coffeecake — it was a huge hit! Thanks for sharing your recipes too. :)