This is a delicious quick bread that makes 6 mini loaves. You could bake it in 2 or 3 regular loaf pans if you choose.

3 cups all-purpose flour

3/4 t salt

2 t. baking soda

1 1/2 t. cinnamon

1 t. nutmeg

1 t. ground cloves

1/4 t. ground allspice

1 16 oz. can of pumpkin (not pumpkin pie filling)

3/4 cup vegetable oil

2 1/4 cups sugar

4 large eggs, beaten

2 Granny Smith apples, chopped, about 2 cups

Topping:

1 TB flour

5 TB sugar

1 t. cinnamon

1 TB butter, softened

Preheat oven to 350 degrees. Grease 6 mini loaf pans.

In a large bowl, sift flour, salt, soda, spices. In another bowl, blend pumpkin, oil, sugar, and eggs with a wire whisk. Add flour mixture to purmpkin mixture until well combined. Fold in apples, divide batter between the mini loaf pans. Hollow out the center of the loaves slightly.

Blend topping ingredients in a small bowl until crumbly. Sprinkle topping on each loaf. Bake at 350 for 30 minutes. Test for doneness with a toothpick. Cool in pans on a rack for 45 minutes. Remove from pans and cool completely. Bread keeps in refrigerator for 1 week, frozen for 1 month.

I changed the front page photo to link to this thread, so hopefully we'll get some more recipes. For the time being, the two I'll mention are my pumpkin bread recipe and my buddy Ryan's pumpkin bread recipe over on foodgeeks.

This isn't my recipe but I tried the pumpkin muffins and the pumpkin spice latte from Baking and Books today and both were VERY good.

This is a recipe that is floating around a parenting board that I frequent. It is indeed yummy!  I tried making a swirly cream cheese center in this batch, so thats what that little cream colored stripe is in the picture.

This makes two loaves.

Pumpkin bread or muffins

3 C sugar

1/2 C oil

1/2 cup apple sauce

2 tsp vanilla

Mix together until combined

3 1/2 C flour

1 1/2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

2 tsp baking soda

sift dry ingredients, then add wet to dry

2/3 cup milk

1 3/4 cups pumpkin (canned - just a regular size can)

add half the milk, mix, half the pumpkin, mix again, the rest of the milk, mix, the rest of the pumpkin, mix.

optional:

1 cup chopped nuts

1 cup chocolate chips

Bake at 350 until a cake tester comes out clean.

They are DELICIOUS with cream cheese on them or cream cheese icing for a dessert.

http://ihavetocookanyway.blogspot.com

My favorite pumpkin bread:

recipe you find here: http://kochtopf.twoday.net/stories/2809957/

1 x umrühren bitte  - http://kochtopf.twoday.net

Just thought I'd add my 2 cents:

This is a recipe I developed about 2 years ago that people seem to love. I make it with whole organic spelt flour as I like the nutty taste of spelt - an ancient form of wheat that has very little gluten, so it's not as good for rustic breads but great in quick breads. You can also use whole wheat flour equally well but may need to adjust amounts depending on humidity. I added the whole brown flaxseeds for roughage, texture, and hopefully some health benefits, although the most benefit is derived from raw ground flax.

What I like about this recipe is it does not contain dairy - which I am allergic to (although it does have eggs so it's not vegan). It is also a little less sweet by using dark brown sugar rather than white, and is not too spicy as I omit nutmeg or clove, opting for the combo of cinnamon and ginger instead. I also make this same basic recipe with bananas or frozen blueberries or chopped apple rather than pumpkin and all come out equally great. If you like a sweeter muffin, add more brown sugar. Obviously, this can be made in a loaf pan as well as in muffin tins, but adjust baking time and temp. accordingly:

Spelt Flaxseed Muffins

Ingredients (makes 12 large muffins or 24 small muffins): 

Wet:

4 Large Eggs1 c. Vegetable Oil (Sunflower, Safflower, or Canola)

1 c. Dark Brown Sugar (maple syrup also tastes great as a sub but need a little more)

2 tsp. Vanilla

1 c. Whole Flax Seeds 

Fruit of choice:           

For Blueberry Muffins: 2 c. frozen or fresh blueberries           

For Pumpkin Muffins: 2 c. canned pureed 100% pumpkin           

For Banana Muffins: 3-5 overripe bananas, depending on size (I usually freeze them once they get too ripe so I always have some on hand)           

For Apple Muffins: 4 apples, cored, peeled, and chopped into small pieces 

Dry:

3 c. Whole Spelt Flour (or substitute mixture of 2.5 c. whole wheat and unbleached white flours, if no spelt available. Wheat flours are drier than spelt, so use less or mixture will be too stiff, resulting in dense, heavy, “hockey puck” muffins).

1.5 tbsp. Baking Powder

1 tsp. Salt

2 tsp. Ground Cinnamon

1 tsp. Ground Ginger 

Directions:

1) In a large bowl, beat the eggs, then mix in the remaining wet ingredients, then mix in your fruit of choice and the flaxseeds.

2) In a separate bowl, mix together all of the dry ingredients.

3) Pour the dry ingredients into the wet, and stir. If batter comes out too dry, depending on humidity levels, flour type, or fruit size, then add about 1/8 cup of water or fruit juice. Finished batter should be stiff enough to spoon into muffin tins without it dripping all over, but not so stiff that the batter forms peaks.

4) Grease 12 large muffin cups (or 24 small muffin cups) with canola oil-type cooking spray.

5) Divide the batter up into the cups with a ladle or large spoon and rubber spatula.

6) Bake at 350 degrees F for 40-50 minutes for large muffins, or around 30 minutes for small muffins. Tap on top for doneness -  they should be firm and crusty, not too soft or mushy.

7) When done, flip muffins out of pans onto cooling rack and let cool.

8) Use within a day or two, or refrigerate in plastic bags for up to 10 days or so. Freeze the rest for up to 6 months. Just reheat in a toaster oven and enjoy!