You can use pumpkin puree from the jack-o-lantern that sat on your front porch during October. But if you don't have any fresh, it's okay. Canned pumpkin turns out great. Be sure to use plain canned pumpkin, not the pumpkin pie mix.
There are no special tricks or experience needed to make this bread. I baked it for the first time this weekend and it was wonderful. Here's the recipe. Preheat the oven to 350 degrees.
In a large mixing bowl combine the dry ingredients:
2 1/4 cups all purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves or allspice
1/2 teaspoon salt
Add:
3 large eggs
1 can pumpkin (15 oz.) or 1 1/2 cups puree
1 cup plus 2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup milk (or water)
1 cup chopped pecans or walnuts (optional)
Mix thoroughly and pour into two generously greased 8 inch bread pans.
Bake for one hour at 350 degrees. Mine was done in 57 minutes since my oven runs hot.
Cool in the pan for ten minutes before transferring to a cake rack.
I wrapped each loaf in Glad Press 'n Seal wrap, then a layer of wax paper. For the second loaf, once it was completely cool, I wrapped it again in aluminum foil and put it in the freezer.
Sunday afternoon we enjoyed a nice hot cup of tea with a thick slice of Pumpkin Bread. It was yummy!
