pumpkin bread

Then she said, 

"Let there be pumpkin bread!"

And behold it was very good.

I have several pumpkin-loving, fall-appreciating friends who simply rock my world.   On Friday we (the O'Malleys, Em & myself) strolled the lanes of the pumpkin patch and carried home the season's treasures.  I wasn't bold enough to make pumpkin bread from my pumpkin.  Perhaps next year.  

 Ashlee & Scott O'Malley hosted the carving party that night and I decided to contribute the pumpkin bread. Not having a special family recipe, I browsed the internet and adapted one from Allrecipes.com. This is a classic October must make. 

The bread is flavorful (don't skimp on nutmeg or cloves) and moist (try not to overcook)!  Makes 3 loaves so take two to a party and save the third for yourself. 

Delicious with a cup of tea on a cold afternoon.  Especially delicious with a cup of tea AND a good book in front of the fireplace on a cold afternoon.   

You will Need:

• 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
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons ground cloves
• 
  

Preparation time: 15 min.

Baking time: 1 hr.




What to Do:

1. Preheat the oven to 350 degrees F. Butter three 9x5 inch loaf pans.
2. In a large bowl,  mix together the pumpkin, oil, sugar, and eggs. (I always beat my eggs before mixing, but that may be a personal preference.) 
3. In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; 
4. Fold medium bowl contents into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
5. Bake in preheated oven for 50 min. to an hour. (Put a toothpick or fork in the center and if it comes out clean the bread is ready.  It will continue cooking after you remove it from the oven. To keep it moist, don't let it bake longer than an hour!