What could be better on a brisk winter's night than a cold glass of milk and a slice of homemade pumpkin bread. Or in the morning with a hot cup of coffee. Our pumpkin harvest of Long Island Cheese Pumpkins was healthy this year. With pumpkin canned in jars and pumpkins stored under the stairs this is a wonderful treat for the family as well as a way to use up some of that excess pumpkin stock. An easy recipe that makes 2 loaves so there is even plenty to share and either freeze or send home with the grandchildren. Makes great muffins also. I have even used this recipe with sweet potatoes or butternut squash substituted for pumpkin puree. Each has their own distinctive flavor. Dress these loaves up with some nuts and raisins and wouldn't they be great wrapped as holiday gifts. I think I will leave a couple loaves in the mailbox for the mail carrier.
1 quart canned pumpkin chunks or 1 15 oz can pumpkin
1/2 cup vegetable oil
1/2 cup ..1 stick unsalted butter
2/3 cup water
1 cup brown sugar
2 cups white granulated sugar
1/2 tsp vanilla
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 cup raisins
1/2 cup toasted pecans or walnuts
If using home canned pumpkin chunks open jar and allow chunks to drain in colander reserving liquid to use in place of water in recipe.
Preheat oven to 350 degrees F.
Grease and flour 2 loaf pans.
In large mixing bowl combine all liquid ingredients together mixing well. (pumpkin, water, eggs, oil, butter and vanilla. Add sugars and mix until well blended.
In another large bowl sift together flour, baking soda, salt. Add cinnamon, nutmeg, cloves and ginger.
Combine dry ingredients into wet ingredients just until blended. Add nuts or raisins if desired (do not over work dough)
Pour into greased loaf pans
Bake approximately 1 hour or until toothpick inserted in center comes out clean
Blessings from The Holler
The Canned Quilter