Much Ado About Stuffing

Much Ado About Stuffing

The Best Pumpkin Bread

On Tuesday, Stella, Juliette, and I will be making
Pumpkin bread.
Here is our all time favorite. Its not Thanksgiving without it.
The directions say that it makes two loaves, but it really makes three. Or else my loaf pans are really small.

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. Grease 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.
This freezes really well, and gets better with age, you can really make it ahead.
pumpkin bread recipe


Leave a Reply

Your email address will not be published. Required fields are marked *