Pumpkin Bread III
This pumpkin bread makes two loaves from one bowl and a hand mixer, so it suits big batches and gifting. Canned pumpkin keeps it easy, though the recipe also explains how to boil and peel a fresh pie pumpkin. Cinnamon, cloves and nutmeg give a warm spice backbone, and chopped walnuts add crunch. The method also works in a Dutch oven over charcoal, which makes it handy for camping.
Instructions
Heat the oven to 350°F. Lightly spray two baking pans with cooking spray.
Beat the sugar and oil together with an electric hand mixer until combined.
Add the beaten eggs and the pumpkin, and beat lightly until just blended.
Add the flour, then the baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Stir in the nuts if you want them, and mix well until no dry flour remains.
Divide the batter between the two prepared pans.
Bake for about 40 to 45 minutes. The bread is done when a toothpick pushed into the center comes out clean.
Let the loaves cool before slicing and serving. If they stick, line the pans with parchment paper or a thin coat of flour next time.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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