People tend to ask me for recipes timidly, as though the question might offend me or I would never give the information out. But I don’t care at all. The process of baking makes me happy. And the results make the people around me happy. And I’m all for spreading the happy.
This is up there in my top five requested recipes. It’s a good one. It’s moist, cakey, flavorful, and loved by both kids and adults. It freezes well, makes a good sandwich with cream cheese to send in for school snack, and tonight will work as a side dish/dessert to vegetable beef soup.
I’ve lowered the oil and sugar amounts and changed a few measurements, but this recipe was adapted from Down East Maine Pumpkin Bread: http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/).
- 1 (15oz.) can of pumpkin (or 2 -3 cups cooked and mashed sugar pumpkin. You can also use butternut squash, but eliminate some of the added water).
- 4 eggs
- 3/4 cup vegetable oil
- 2/3 cup water
- 1 tbsp vanilla extract
- 1 cup brown sugar
- 1 cup white sugar
- 3 ½ cups all-purpose flour (white whole wheat is what we usually have around)
- 2 tsp baking soda
- 1 ½ tsp. kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground ginger
- Preheat oven to 350 degrees. Grease and flour 5 mini loaf pans (5.75 x 3 inch) (or your size of choosing and adjust the cooking time appropriately).
- In a large bowl, mix pumpkin, eggs, oil, water, vanilla and both sugars until well blended.
- In a separate bowl, sift together the dry ingredients: flour, soda, salt, cinnamon, nutmeg, cloves and ginger. Or pretend you did this, skip to the next step, and dump all of the ingredients onto the wet ingredient mixture.
- Stir the dry ingredients into the pumpkin mixture until uniformly mixed. Don’t over mix.
- Pour the batter evenly into the prepared pans.
- Bake in the oven at 350 degrees until toothpick inserted into the center comes out clean, about 45-50 minutes.
- Cool for a few minutes in tins and turn out onto a wire rack to cool.