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Pumpkin Bread

From the Jes Burns collection

Total Time	1½ hours
Yield	2 loaves

Introduction

This easy recipe yields two moist loaves of rich, sweet, cake-like quick bread. You will not be disappointed by the results if you roast your own pumpkins, substituting an equal amount of purée for the canned pumpkin.

Ingredients

	4	eggs
	1	cup neutral-flavored vegetable oil, such as canola
	½	cup water
	1	can (15 ounces) or 2 cups cooked pumpkin
	3½	cups all-purpose flour
	2	cups sugar
	½	tsp. salt
	2	tsp. baking soda
	2	tsp. cinnamon
	2	tsp. nutmeg

Steps

Preheat the oven to 350 degrees.
In a bowl, mix together the eggs, oil, and water; mix in the pumpkin. In a separate bowl, mix together the flour, sugar, salt, baking soda, and spices. Blend the dry ingredients into the wet. Pour the batter into 2 greased loaf pans.
Bake for 45 to 60 minutes, or until toothpicks inserted into the centers of the loaves come out clean. Cool on a rack and serve warm or at room temperature.

Notes

Roast two smallish sugar-pie pumpkins and purée the flesh for 2 cups’ worth of cooked squash if substituting fresh pumpkin for canned.

Feel free to play with the spice mix in this recipe; for example, try 2 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. mace, and 1/2 tsp. allspice.

This content is from the Jes Burns collection.

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