This week's recipe is a must for this time of year! The smell of pumpkin bread baking in my kitchen is such a quintessential scent of autumn. I love this recipe in particular because it uses a whole can of pumpkin instead of just a cup.
(Here's the Smitten Kitchen post)
You'll need:
1 15-ounce can pumpkin puree
1/2 cup vegetable oil or melted butter
3 eggs
1 2/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
two pinches cloves
2 1/4 cups flour
1 tablespoon white sugar and 1 teaspoon cinnamon
Preheat oven to 350 degrees and grease a loaf pan. Get your pumpkin, oil, eggs, and sugar into a bowl.
Whisk it all together.
Sprinkle in the baking powder, baking soda, salt, and all the spices. Whisk well.
Add the flour and mix with a spoon until it all comes together.
Spread into prepared pan.
Mix the sugar and cinnamon and sprinkle on top of loaf. Bake at 350 for 65-75+ minutes. Even at 75, mine usually has one spot that's underdone (even though the toothpicks come out clean). :)
Try super hard to let it cool long enough before cutting into it. :)
Verdict: This one is a winner in our house. Everyone loves it and fights over the last pieces for breakfast. ;) Happy fall!
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