I love quick breads and muffins for breakfast. The rest of my family is not as enthusiastic. I can get them to eat cinnamon toast better than they eat some other sweet breads. Go figure. I do have fans of poppy seed bread around here, though. I really love pumpkin bread, but this is probably everyone else's least favorite. Not because it isn't REALLY good...for some reason Brian isn't that into the spices in it--he doesn't like pumpkin pie or spice cake either. So this one is made pretty seasonally in my house, not year round. Thankfully, Brian puts up with me making it a couple times in the fall. This was one of the ways I used some of the pumpkin puree I made a month or two ago! If you don't already have a favorite pumpkin bread recipe, give this one a shot. I really like it. I also will share a few variations to plain pumpkin bread.
Pumpkin Bread
1 15oz can pumpkin puree (2 cups homemade)
4 eggs
1 cup oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ginger powder
Preheat oven to 350F (180C). Grease and flour three 7x3 inch loaf pans (I use two 7x3's and two that are smaller than that--5x2 maybe? You could do a couple 8x4's and some muffins...just figure out how best to bake it for the pan options you have). In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans. Bake for about 50 minutes. Loaves are done when a toothpick inserted in the center comes out clean.
Variations:
Pumpkin Chocolate Chip Bread: Stir 1 cup chocolate chips into the batter before pouring into pans.
Cranberry Pumpkin Bread: Stir 1 cup dried cranberries into the batter before pouring into pans. (You could probably try raisins, too.)
You could also stir in nuts or sprinkle them on top of any of these breads.
1 15oz can pumpkin puree (2 cups homemade)
4 eggs
1 cup oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ginger powder
Preheat oven to 350F (180C). Grease and flour three 7x3 inch loaf pans (I use two 7x3's and two that are smaller than that--5x2 maybe? You could do a couple 8x4's and some muffins...just figure out how best to bake it for the pan options you have). In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans. Bake for about 50 minutes. Loaves are done when a toothpick inserted in the center comes out clean.
Variations:
Pumpkin Chocolate Chip Bread: Stir 1 cup chocolate chips into the batter before pouring into pans.
Cranberry Pumpkin Bread: Stir 1 cup dried cranberries into the batter before pouring into pans. (You could probably try raisins, too.)
You could also stir in nuts or sprinkle them on top of any of these breads.
Ooo. I love breads like that. Esp. straight out of the oven with some butter on them for an afternoon snack. You can make them for me if your other family won't eat them!
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