One of the best (and maybe sometimes the worst) part about the holidays is all of the food. Good for our spirits…bad for our waistline. As I may have mentioned before I baked some pumpkin bread for my husband’s graduate student potluck dinner and to bring home for my in-laws. I baked some around Halloween and may make a couple more loaves before the end of the year…it’s just that good. It’s a super easy recipe, and the bread always comes out so moist and delicious for several days (if you don’t eat it all before then!). So in the spirit of the holiday season and of baking delicious treats, I thought I’d share the recipe from my Better Homes and Gardens cookbook.
-3 cups sugar
-1 cup cooking oil (I use vegetable)
-3 1/3 cups all-purpose flour
-2 teaspoons baking soda
-1 1/2 teaspoons salt
-1 teaspoon ground cinnamon
-1 teaspoon ground nutmeg
-2/3 cup water
-1 15-ounce can pumpkin
“1. Set the oven to 350 degrees and grease 2 loaf pans. Beat sugar and oil in an extra-large mixing bowl. Beat in the eggs.
2. Mix the flour, baking soda, salt, cinnamon, and nutmeg in a separate large bowl. Alternate between adding this flour mixture and the water to the extra-large sugar bowl (beat on low speed after each addition just until it’s combined). Beat in pumpkin, and spoon batter into loaf pans.
3. Bake for 55 to 65 minutes or until a wooden toothpick inserted in the center comes out clean. (I always have to bake my bread longer to get the top center of the loaf firm and not mushy. Just keep an eye on it, so you don’t burn the sides or bottom of the loaf.)
4. Cool for 10 minutes on a wire rack; then remove loaves from pans.”
I bake my loaves one at a time (because I only had one loaf pan up until a few days ago), so baking them together may affect the baking time.
Here’s how I wrapped my loaf to gift (as seen here).
Enjoy, and happy holiday baking! 🙂