Top | Jes Burns
(recipe, Jes Burns)
This easy recipe yields two moist loaves of rich, sweet, cake-like quick bread. You will not be disappointed by the results if you roast your own pumpkins, substituting an equal amount of purée for the canned pumpkin.
- 3½ cups all-purpose flour
- 2 cups sugar
- ½ tsp. salt
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 4 eggs
- 1 cup neutral-flavored vegetable oil, such as canola
- ½ cup water
- 1 can (15 ounces) or 2 cups cooked pumpkin
- Preheat the oven to 350 degrees.
- In a bowl, mix together the flour, sugar, salt, baking soda, and spices. In a separate bowl, mix together the eggs, oil, and water; mix in the pumpkin. Blend the dry ingredients into the wet. Pour the batter into 2 greased loaf pans.
- Bake for 45 to 60 minutes, or until toothpicks inserted into the centers of the loaves come out clean. Cool on a rack and serve warm or at room temperature.
Roast two smallish sugar-pie pumpkins and purée the flesh for 2 cups' worth of cooked squash if substituting fresh pumpkin for canned.
Feel free to play with the spice mix in this recipe; for example, try 2 tsp. cinnamon, 1 tsp. nutmeg, ½ tsp. mace, and ½ tsp. allspice.