pumpkin bread

We still wonder why we went with a traditional wedding cake instead of pumpkin pie at our wedding reception.

Obviously I made pumpkin pie for our Thanksgiving celebration last week, but I wasn’t ready to let the pumpkin aroma fade from my kitchen, so yesterday I made a couple loaves of pumpkin bread.

This recipe is fool-proof. It’s the only one I’ve tried, but it turns out perfectly every time, so why bother with something else?

Mmm. Pumpkin.

PUMPKIN BREAD

• 1 can (15 ounces) pumpkin (not pumpkin pie mix)
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 4 eggs
• 3 cups all-purpose or whole wheat flour
• 1/2 cup coarsely chopped nuts (I take this as an optional choice and leave them out)
• 1/2 cup raisins, if desired (No!)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans with shortening.

Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. (If it lasts that long!)

Source: Betty Crocker’s New Cookbook: Everything You Need to Know to Cook by the Betty Crocker Editors (Betty Crocker; March 13, 1996)