I don’t usually jump on trends. Like when my neighbor up the street put out Halloween décor in late August, I came into the neighborhood a different way everyday to avoid seeing her house until this month. I’m one to hold onto summer until…well…as long as possible. But then October rolls around, and it can’t be helped…it’s pumpkin season. Jack o’ Lanterns, pumpkin spice frappuccinos, pumpkin pie from Costco (who can resist a whole delicious pie for $5.99), and, of course all that delicious Fall baking that fills your home with warm and tasty treats.
Quick breads are my favorite thing to make in the Fall. I set aside Sundays to bake all day long, making lovely sweet loaves to deliver to work or teachers the next day. The signs of an imminent baking spree are very clear. I arrive home with brown paper bags filled with cans of puree, flour sacks, sugar, milk, oil, applesauce, butter, eggs and more eggs. The big glass bowls used for stirring batter and blending ingredients end up taking all the counter space.
This is, hands-down, my favorite sweet bread recipe. I wish I could claim it! I found it on my favorite foodie site,allrecipes.com. By title it claims culinary province from that lovely eastern coast of New England…Downeast Maine. It’s perfect for a grab-a-slice-and-run breakfast, or for tucking into a lunchbox to be enjoyed as an afternoon treat.
I’ve included the recipe in whole below, as well as a link to its allrecipes.com home. I alter the recipe by substituting the 1 whole cup of oil with either a 1/2 cup of oil and 1/2 cup of applesauce, or I use 1/2 cup of oil with 1/2 cup of melted butter. I always sprinkle in dashes of pumpkin spice (because I can’t help myself), and every now and again I add about 6oz of chocolate chips to the batter…YUM. This bread also freezes beautifully!
Just packed up a loaf to send to my son at college. I hope you love it as much as we do!
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch 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.