Pumpkin Bread II
This pumpkin bread makes two loaves from a single batch, which suits a bake sale, a gift, or a freezer stash. A full can of pumpkin purée and a cup and a quarter of oil keep the crumb moist for days. Allspice, cinnamon and nutmeg give it a warm, rounded spice, and the raw pumpkin seeds on top add a toasted crunch against the soft slice.
Instructions
Heat the oven to 375°F. Butter two medium loaf pans measuring 8½ by 4½ by 2½ inches, then dust them lightly with flour.
In a stand mixer fitted with the paddle attachment, beat the eggs, oil, pumpkin purée and sugar together until the batter looks smooth.
In a separate bowl, stir together the flour, baking soda, salt, allspice, cinnamon and nutmeg.
With the mixer on low speed, add the flour mixture to the pumpkin mixture a quarter cup at a time. Scrape down the side of the bowl and mix for about 30 seconds more, until no dry streaks remain.
Divide the batter equally between the two prepared pans. Scatter 1 tablespoon of pumpkin seeds over the top of each loaf.
Bake for 40 to 45 minutes. The loaves are done when a tester pushed into the center of each one comes out clean.
Let the loaves cool in their pans for 5 to 10 minutes, then turn them out onto a wire rack. Cool them to room temperature before slicing or wrapping.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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