Pumpkin Bread
From the Jes Burns collection
| 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 vegetable oil (canola, etc.) | |
| ½ | cup water | |
| 1 | can (16 ounces) 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 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.