It's that time of year and today is a very fall, chilly and rainy day....I'm pulling out my favorite recipe and re posting my blog post from last year. Pumpkin Bread is on my list of things to do today. I add candied ginger to my recipe, yum!
Fall in New England means apples, state fairs, pumpkin picking, apple pie, wood stove fires, apple cider, falling leaves, pumpkin bread, hay rides, corn mazes and getting the house/yard ready for the winter. I made up some delicious and easy Pumpkin Bread to get us in the spirit. Enjoy!
Pumpkin Bread
Makes 2 loaves
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
* Stir in some of these favorites to make your bread extra special: dried cranberries, mini chocolate chips (or regular size!), pumpkin seeds, or your favorite nut.
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