Woo Hoo !! Autumn is in the air. Temps are hovering between the 40's at night and the 60's in the daytime. I've been threatening to bake my husband some pumpkin bread because it's his favorite and now it's finally cooled down enough to turn on the oven.
This is a simple recipe that tastes good...and makes 2 loaves. So many recipes for quick breads are for one loaf, you have to wonder who's making them. lol I have a man here who is a big bread eater..his idea of dessert can be a slice of whole grain bread with butter and honey on it. lol The good thing is that it makes him really easy to please, and quick breads (banana, pumpkin, persimmon) are simple to make, relatively healthy and make your house smell so good you can barely stand it.
Let's get on with it--someone (Alana*) is waiting for this recipe! lol (* this is your 5 minutes of fame). lol
Pumpkin Bread---here's what you'll need:
15 ounces of pumpkin (store bought or home canned)
1 cup oil
2/3 cup of water
2 tsp vanilla
2 1/2 cups sugar
3 1/2 cups flour
2 Tsp. baking soda
1 1/2 Tsp. salt
2 Tbsp. pumpkin pie spice
1+ cup chopped nuts (I use pecans)
*optional--add raisins or dried cranberries to the batter if you like 'em
In your mixer bowl, put the pumpkin, eggs, oil, water, sugar and vanilla. Mix well.
In a separate bowl, whisk together the dry ingredients: flour, salt, baking soda, and spice. After the mixer has done it's job, STIR the dry ingredients in. Add the nuts.
Spray or oil 2 glass bread pans. Divide the batter equally. Bake in a preheated 350 degree oven for 60-70 minutes. Check for doneness with a toothpick or skewer. Cool on baking racks. I usually cool in the pan for about 5 minutes and then gently loosen the bread from the pan if needed. an then turn it over and cool on the rack.
Like most of these kinds of dessert breads, this is a moist and dense bread. When I make it, I generally keep it in the fridge. It's good heated up or cold. With butter or cream cheese. Or even just by itself.
Bon Apetit !