Pumpkin Bread is in the oven as I write this, filling the house with the scent of cinnamon, nutmeg, cloves and everyone’s favorite Thanksgiving squash that begins with a ‘P.’ I haven’t had breakfast or lunch yet today — it’s 1:45 p.m. EST — and I will be hard-pressed not to do things to that bread that I really shouldn’t. Things like slicing it fresh out of the oven. Or burying my face in it. Or licking it.
But I won’t.
I’ll let the loaves cool on wire racks — completely — before swaddling them in plastic wrap and aluminum foil. I’ll let them hang out for a day or two before I ravage them. I won’t lick them so that I might share them with others.
(I copied this recipe out of a magazine several years ago; wish I could give proper credit. … It makes 2 standard-size loaves.)
3 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 teaspoons salt
2 teaspoons baking soda
2 3/4 cups brown sugar, packed
15 ounces pureed pumpkin
1 cup vegetable oil
2/3 cup water
Preheat oven to 350 degrees. Grease and lightly flour two standard-size loaf pans (9×5-ish inches).
Whisk together dry ingredients in small bowl. Set aside.
In large bowl, mix brown sugar, pumpkin, oil, eggs and water.
Stir in dry ingredients until thoroughly combined.
Divide batter equally between prepared pans and bake at 350 degrees for about 1 hour.
Remove loaves from pans and let cool completely on wire racks.