(Originally posted in 2009!)
We got some free pumpkins from our produce man a few weeks ago, and I thought I’d try pumpkin bread, as per Sandie’s recommendation. What a crazy recipe! I couldn’t bring myself to follow it. It called for three cups of sugar (yikes! that’s alot!) and 3/4 cup of water! I “adjusted” the recipe on the fly. Maybe adjusted is the wrong word…I rewrote the recipe on the fly, and two very nice loaves with less sugar, no water, and more spice are nearly done and very tasty, if the batter is any indication!
Jennie’s Pumpkin Bread Recipe
1 1/2 cups of mashed pumpkin, or one 15 oz can
2 cups of sugar (which could be reduced another half cup, I think)
1 cup oil or melted butter would also taste great
1 tsp salt
2 tsp baking soda
2 1/2 tsp pumpkin pie spice, or a blend of cinnamon, nutmeg and clove
3 cups flour
Using an electric mixer, beat together pumpkin, sugar, oil and eggs. Add salt, soda, and spice and mix well. Add flour and mix one more time, till you have a nice smooth batter. Pour into two large greased loaf pans, or three smaller ones, and bake in a 350 oven for about an hour. (Usually it takes a lot more than an hour, so be sure and test it for doneness with toothpick or knife!) Cool on rack for 10 minutes, remove from pan and cool completely.