This is the first of the recipes I’ll be posting this month.
We’re entering the “hot” season for baking and cooking. Face it, November has to be the national eating month, with the pinnacle being the American Super Bowl of Eating, aka Thanksgiving.
One of the fall favorites, whether for decorating or cooking, has to be pumpkin. Unlike a lot of popular foods, pumpkin happens to be good for us too. The really high calorie factors that go with the foods we use pumpkin in happens to be the ingredients we add to it.
Unfortunately, pumpkin bread comes with a lot of vegetable oil. I’ve tried the low fat versions. If I’m going to bake a loaf of pumpkin bread, I’d rather have flavor than make it low fat. I guess the answer is to not go overboard on eating too much of it!
This particular recipe is one designed to share. Making three loaves means that you have two to give away, and one to keep. Sharing the loaves will undoubtedly brighten the day of whoever you choose to share them with too! However, even if you don’t feel like sharing, the loaves can be tightly wrapped after they are cooled, and freeze beautifully so that you always have a loaf ready to pull out and serve to those unexpected guests. Another beautiful thing about this recipe is that it doesn’t need a mixer to make it, making it easy to make, whether you live in your tiny first apartment or a spacious well-equipped home. It can also be baked in disposable foil pans, perfect for taking and giving as gifts.
1 29 oz. can pumpkin puree (not pumpkin pie filling)
1 1/2 c. vegetable oil
4 c. sugar
4 3/4 c. all-purpose flour
1 1/2 tsp. baking powder (I prefer Rumford!)
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ginger
1 1/2 c. raisins (optional)
Preheat the oven to 350 degrees F. Grease and flour three 9×5 inch loaf pans.
In a large mixing bowl, mix together the pumpkin, oil, sugar, and eggs. In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices; stir in the raisins to coat evenly with flour mixture. (It keeps them from sinking to the bottom of the bread.) Stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Cool completely, and wrap tightly to store. Don’t be tempted to cut it while it is still warm!