Pssst…..there’s warm pumpkin bread and orange juice waiting in the kitchen.
Why wait until pumpkin season or Thanksgiving to eat pumpkin bread when perfectly good pumpkin can be found in handy little cans at your grocery store?
Pumpkin bread is moist, delicious and easy to bake. Like Banana Bread, it’s a “quick bread” meaning that it cooks in a snap since it doesn’t require yeast or rising or kneading or any of that nonsense.
So there’s no excuse not to have warm pumpkin bread in YOUR kitchen.
Here’s what you need:
Pumpkin, Flour, Sugar, Oil, Eggs, Salt, Baking Soda, Baking Powder, Cinnamon, Nutmeg, Water, Raisins, and Black Walnuts.
If you can’t find Black Walnuts (which are SO tasty) any old walnuts or even pecans will do the trick.
Preheat the oven to 350 degrees.
Measure 3 & 1/3 cups of flour being sure to level off the measuring cup to get an accurate measurement.
Put the flour into a sifter or large strainer over a big mixing bowl. Add 2 teaspoon of baking soda to the flour
and 1/2 teaspoon of baking powder. Just like the flour, be sure to level off the measuring spoons for dry ingredients like these.
Add 1 teaspoon of salt, 1-1/2 teaspoons of nutmeg, and 1-1/2 teaspoons of cinnamon.
Go crazy with the sifter or strainer and sift the dry ingredients all together.
Sifting is good. Don’t skip sifting or important ingredients like the baking soda and baking powder that make the bread rise might not be fully incorporated into the flour. Sifting is your friend.
Add 2 cups of sugar to the sifted ingredients and stir them all together.
This bread can be mixed in a stand mixer, with a hand held mixer or even by hand so go grab the mixing set up of your choice.
Combine 1 cup of oil (vegetable oil, canola or safflower) with 2/3 cup water in the bowl of a mixer or large bowl.
Observe that oil and water indeed do not mix.
Add 1 can (15 ounce) of pumpkin. Be sure to get 100% pumpkin and NOT pumpkin pie filling. 1 can = about 2 cups of pumpkin.
Add 4 eggs to the pumpkin…
and mix it all together until it is very smooth.
With the mixer on the lowest speed, slowly add the flour/sugar mixture to the pumpkin 1 cup at a time.
Mix only until all of the flour is combined. Don’t over-stir.
Add 1 cup of raisins and 1 cup of black walnuts and stir them into the batter.
Be sure to scrape the sides and bottom of the bowl to be sure that everything is gently mixed together.
This recipe makes 2 loaves of bread. Eat one and pop one in the freezer OR give one to a friend or neighbor and make their day.
It would appear that I have only huge loaf pans (10 1/2 x 5 1/2) or tiny loaf pans. If you have more “normal sized” loaf pans, you’ll only need 2.
Grease and flour – or use non-stick BAKING spray with flour already in it to prepare your pans.
This time as an experiment I used the Pam Baking Spray with Flour. I might have been a bit over zealous in my spraying as it made a sort of weird white edge around my batter. BUT I can report that the bread came out like a dream without any weird spray taste.
You can also just use butter or crisco to grease up the pan and then shake flour to cover the sides old school style.
Bake the loaves in a 350 degree oven for 45 minutes (small pans) to 1 hour (large pan).
Test the bread with a wooden skewer or something long enough to reach all the way to the bottom of the pan. If the skewer comes out clean, the bread is done. If the skewer is gooey at all, put the bread back in for 5 more minutes and re-test/continue to bake until it is done.
Cool in the pans for a few minutes to let the bread set up and also make the pans easier to handle. Then, turn the bread out onto cooling racks.
When my husband saw that I was baking something with pumpkin, he got all excited expecting pumpkin bars with cream cheese frosting. Oooh, good idea.
But right now, I’ve got to go. I think I hear Pumpkin Bread calling to me.
Here’s the recipe: