The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Pumpkin Bread

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zolablue's picture
zolablue

My Pumpkin Bread

I baked my very old recipe for pumpkin bread this weekend. I love this very spicy recipe and like to add more cinnamon than called for as I always do with that spice. It is a very moist pumpkin bread and also very fragrant. You can see how easy it is to make as well. You basically measure and dump everything together and mix.

The batter is cake-like and easily ladled into whatever baking dish or mold you choose. I love to make these in the NordicWare mini-rose bundt pans. This recipe makes 15 roses when filled only 2/3 full. Each rose is a one-cup mold so that gives you an idea of the yield. I haven’t made it in the small loaf pans for quite a while but if I remember it makes at least 3 or 4 small loaf pans.

NordicWare makes many wonderful forms so the sky is the limit. I love these wonderful heavy pans and the baked goods are so easy to get out. No worry at all. I just give a quick spray with Pam and they fall right out.

Hope you might think about trying this recipe when you want a nice, moist, spicy treat.

 

http://zolablue.smugmug.com/gallery/3442287#193165324

 

Pumpkin Bread

3 cups sugar

1 cup oil

4 large eggs

2/3 cup water

2 cups pumpkin

1 teaspoon vanilla

3 1/3 cups flour

2 teaspoons baking soda

1 1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 cup chopped nuts (optional)

Preheat oven to 350°F.

In a bowl, mix together flour, baking soda, salt and spices. Set aside

Cream sugar and oil together. Add eggs one at a time. Add vanilla, pumpkin, water, and dry ingredients. Mix together until just combined.

Grease pans well. Fill pans, cans or molds 2/3 full.

Bake 50 – 60 minutes if using loaf pans or 25 – 30 minutes for the rose mold or similar mini-bundt pan size. Bake until a toothpick poked in the center comes out clean. Do not over bake.

Comments

Floydm's picture
Floydm

Wow. Gorgeous molds.

browndog's picture
browndog

Ooh, it's getting to be that time of year, isn't it? I can without reservation say that these are the prettiest loaves of pumpkin bread I have ever seen.

Ramona's picture
Ramona

These really turned out looking great.  Presentation does make a difference.  I also always use more spice than what a recipe calls for. 

zolablue's picture
zolablue

Thanks so much, guys.  They sure tasted fabulous and just get more moist each day.  I'm thinking of taking the ones we can't possibly eat and making some homemade pumpkin ice cream.  I came across an incredible recipe last Thanksgiving of Martha Stewart's and it was worth every bit of work to make it.  I was thinking some nice chunks of this spicy bread would hold up in it and be a really tasty addition.

kyoto_gal's picture
kyoto_gal

 This looks almost identical to my pumpkin bread recipe!

Might I make a suggestion.  I would cut out the vanilla.  All the other spices mask it and you can't tell a difference when it's gone.  I discovered this when I was out of vanilla one day while making pumpkin bread.  In place of it, try adding a teaspoon of ground ginger.  It is amazing!

Another thing I love to do with pumpkin bread is sometimes I'll put in a 1/2 cup of chopped, toasted nuts (pecans are my nut of choice) and 1/2 a cup of dried cranberries.

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When you can't find good bread, just make your own!