Last night while I was making the Red Snapper, I felt it would be wrong if I did not have some dessert. Although it was rather warm yesterday, I did get excited at the thought of fall vegetables. I was never a big fan of squash, pumpkin or any of the gourds. But during my 3L year of law school, the Student Senate hosted an Iron Chef Competition and the secret ingredients were fall vegetables. I served as a judge so I was able to sample so many delicious delights. Since then, I’ve opened my mouth to those fantastic flavors. While I would have loved to make pumpkin loaves from scratch and I’m sure that will come later, I had to go with a quick and easy recipe that included a can of Libby’s pumpkin.
Like so many others, this recipe is from my Epicurious app.
3 cups sugar
1 cup vegetable oil
3 large eggs
1 15-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend.
Mix in eggs and pumpkin.
Sift dry ingredients into another large bowl. Stir into pumpkin mixture in 2 additions. Divide batter equally between prepared pans.
Bake until tester inserted into center comes out clean, about 1 hour. Transfer to racks and cool 10 minutes. Turn loaves out unto racks and cool completely.
Seriously, this is one of the EASIEST recipes to make. I have baked this multiple times and each time it’s turned out great. The best part is the recipe yields 2 loaves. I brought one loaf into the office and it was gone in about an hour. Hopefully my coworkers enjoyed it and it didn’t end up in the trash. I’ve been sneaking in bits and pieces of the second loaf today….I just might finish it all by myself. 1 ½ cups of sugar…don’t mind if I do! J
I will definitely try making pumpkin bread later this season when I see some better looking pumpkins at the market.