Pumpkin Pie is nearly de riguer for fall holiday tables, but there's no need to relegate this wonderful vegetable to a once a year desert. There are plenty of other ways to have the warm yumminess of pumpkin - and this quick bread is a perfect example. it takes only a few minutes to throw together, and makes several loaves - plenty enough to share, or stash the extras in the freezer for up two weeks. This bread is absolutely delicious - you won't have the extra around for long.
Moist, sweet and the color of warm honey, pumpkin bread also smells divine - it's like a holiday in a loaf pan. It's best if you have fresh pumpkin, but if you don't, the canned pumpkin is of such high quality that you'll still get great results. I love to make quick breads for my children for their after school snacks, and this pumpkin bread gets not only rave reviews, but requests for frequent repeat appearances. Try it for yourself and you'll quickly see why!
- 3 cups canned pumpkin puree
- 1 1/2 cups vegetable oil
- 4 cups white sugar
- 6 eggs
- 4 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons freshly grated nutmeg
- 1 1/2 teaspoons ground allspice
- Preheat the oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans.
- In a large bowl, beat together the pumpkin, oil, sugar, and eggs. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; stir into the pumpkin mixture until well blended. Don't overmix! Divide the batter evenly between the prepared pans.
- Bake in preheated oven for 45 minutes to 1 hour. A skewer inserted into the center of the loaf should come out clean and the top be slightly springy when pressed.
- The Thrillbilly Gourmet
Combining classic technique with everyday food for spectacular results!