Fall is my favorite season. The heat and humidity of Summer are gone and the words “Winter is coming” keep popping up in my head. Anything with cinnamon in it seems to be my spice of choice. All I want to do is bake. Pumpkin Bread is my go to quick bread for the season.
My father-in-law was famous for his Pumpkin Bread. He made it all year round. I asked him for the recipe and he told me it was on the can of pumpkin. Simple as that!
I could not leave well enough alone. I had to tweak the recipe just a bit to suit my taste. I juggled the spices a bit and added golden raisins that have been plumped in water. Easy as that.
Dry ingredients in a large mixing bowl, mixed well:
3 1/2 cups unbleached all purpose flour
3 cups granulated sugar
1 1/2 teaspoons table salt
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
Wet ingredients in a medium bowl, mixed well:
1 cup vegetable oil
4 large eggs
2/3 cup water
1 15-16 ounce can of pumpkin (not pumpkin pie filling)
optional: 1 cup of plumped golden raisins and/or 1 cup chopped nuts
Preheat oven to 350 degrees. Spray three 9″ x 5″ bread pans.
Pour the wet ingredients into the dry ingredients and mix until well incorporated. Stir in the optional raisins and nuts. Pour equal amounts of batter into the prepared bread pans. Bake for 60 minutes. A toothpick will come out clean when the bread is done. Start checking every 5 minutes after baking for 45 minutes,
Cool on rack for 10 minutes then remove from pans to cool. Bread must be completely cooled before wrapping.