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.
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.