Pumpkin Bread

For better or worse, I believe we are now squarely in the thick of pumpkin spice season - where everyone seasons everything with pumpkin spice.   I hate that cinnamon, nutmeg and ginger, maybe some allspice or cloves, are so closely married to the pumpkin, that I'm not even sure pumpkin even has its own flavor anymore!   Does it? Personally,  I hate anything pumpkin spiced, other than pumpkin. Of course I don’t mind pumpkin being seasoned with other spices, like in my Veggie Chili.  So, I will pass over the pumpkin spiced latte and pumpkin spiced hummus and go right to  this pumpkin bread. I have been making it for about 20 years now and the fact that it is still a welcome addition to the table, is proof positive that it’s a great recipe. Feel free to enjoy it with a, ahem, latte.

Anything that my family will eat over and over again, without complaint, is proof positive of a great recipe. And other than tasting delicious, I also love that this recipe makes 3 loaves (or 2 larger ones) or a gajillion mini muffins. Because, if you are going to make the effort have an extra to freeze! You can add pumpkin seeds or mini chocolate chips on top to sweeten the deal. Heck, add some cinnamon streusel too, while you’re at it! 

You really can’t go wrong with this, and you can even cut back on the sugar by 1/4 cup, or substitute half the oil with applesauce! I have even substituted half the flour with whole wheat, without much of a change in texture or flavor.

Feel free to make this now and freeze for Thanksgiving. Meaning, go ahead and get this out of the way! Bake one 9×5 loaf, and make some mini muffins for the kids. 

Please tag me @thekosherdinnerlady so I can see your creations, and be sure to let me know how you like it!

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Pumpkin Bread

Yield: 16

Author: Rachel Berger

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Ingredients

Pumpkin Bread

• 3 cups sugar (can use 1/4 cup less if desired)
• 1 cup oil (can substitute 1/2 cup oil with 1/2 cup unsweetened applesauce)
• 3 1/3 cups all-purpose flour (can substitute 1 cup of flour with whole wheat flour)
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2/3 cup water
• 2 cups cooked pumpkin (or 1 15-ounce can)
• pumpkin seeds or mini chocolate chips (optional)

Instructions

1. Prepare 3 8×4 or 2 9×5 loaf pans by spraying with oil, and lining with parchment paper. Preheat oven to 350 F.
2. In the bowl of a stand mixer, combine sugar and oil. Add the eggs and mix well.
3. Add the dry ingredients to the mixing bowl, alternating with the water. Do not overmix (combine until all the flour is moistened.)
4. Add the pumpkin and finish mixing with a spatula.
5. Pour batter into prepared pans and sprinkle with desired topping - bake in the middle of the oven.
6. Bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.