This time of year I really enjoy baking with pumpkin. You can probably tell that by all the pumpkin recipes that I have been posting. Stay tuned for a pumpkin soup next week. This however, is one of my favorite pumpkin breads to make. It also makes a great holiday treat or food gift to give away
I found this recipe on Allrecipes a few years ago and I have adapted it some of the years. We really enjoy this recipe. We eat it for a dessert. It is not exactly a healthy recipe because it has a lot of sugar in it. I have tried cutting back the sugar and it is just not the same.
I have made it healthier by using part whole wheat pastry flour. The original recipe calls for 3 1/2 cups regular all purpose flour, so you can make it either way and it will be great.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 2 cups whole wheat pastry flour
- 1 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg ( I leave this out since my husband hates nutmeg and can taste it in anything.)
Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans. I use two stoneware loaf pans.
In a large bowl, mix together pumpkin puree, 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 the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.