It is that time of year again when all I want to bake is pumpkin, pumpkin, pumpkin!! Due to poor pumpkin crops this year, canned pumpkin is hard to find in stores. I’ve been looking at my grocery stores for weeks now, and just last week I finally came across some. I plan on stocking up this year in case pumpkin is hard to find again next year!
This recipe comes from Allrecipes.com, and with over 3,000 reviewers giving this “5-stars”, I knew it must be good. It is incredibly moist, and has a great balance of spices. These would also make great pumpkin muffins. I did change the original recipe a bit by reducing the sugar (3 cups? really?), and you can also make it healthier by replacing half of the oil with applesauce. I did not do this as I did not have applesauce in the house. The changes to the recipe are reflected below.
Yields: 2 loaves
1 can pumpkin puree (15 ounces)
1 cup vegetable oil (or 1/2 cup oil + 1/2 cup applesauce)
2/3 cup water
2 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoons ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans.
In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, mix together the flour, baking soda, salt and spices. Stir the dry ingredients into the wet ingredients until just blended. Be careful not to over mix. Pour evenly into the prepared pans.
Bake for 50 minutes, or until a toothpick inserted into the middle comes out clean.