Tender, moist, and gingery, this is the best pumpkin bread recipe I’ve tried.
It doesn’t need dried fruit or nuts or anything else to make it better. It’s perfect just the way it is.
But if you’re anything like me, you won’t be able to resist tweaking the basic recipe.
I’ve added a cup of toasted pecans, dried cranberries (soak them first in warm apple juice or your favorite liqueur to plump them up), and I’ve even replaced half the all-purpose flour with an equal amount of whole wheat flour, which makes for a darker, chewier bread.
The cool thing about this recipe is that it makes two loaves, one to eat and one to share.
The other cool thing is that it uses the whole can of pumpkin, so you don’t need to decide what to do with the leftover pumpkin, like many recipes that call for just a cup of puree.
Spicy Pumpkin Bread
(from my 3rd book Par Fork! The Golf Resort Cookbook)
Makes 2 medium loaves
2 cups flour
2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
3/4 cup vegetable oil
1/2 cup water
1 (15-ounce) can pumpkin pure
1. Heat oven to 350°F. Spray two (8-1/2 X 4-1/2 X 2-1/2) loaf pans with nonstick spray.
2. Whisk first 8 ingredients (flour through nutmeg) together in a large bowl.
3. Beat the eggs with the oil, water and pumpkin puree. Pour egg mixture over flour mixture and stir just to combine (a few small lumps are fine.
4. Divide batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, about 40 to 50 minutes. Cool a few minutes and then turn out bread onto a rack and cool completely.