I am off to work on this rainy day, so I leave you with the best Pumpkin Bread I have ever tasted! Have a happy Saturday 🙂
This recipe makes two generous loaves. Freeze one, or give it as a gift. The bread is also delicious toasted and topped with Baked Apples.
Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)
- 3 cups all-purpose flour (about 13 1/2 ounces)
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2/3 cup canola oil
- 3 eggs, lightly beaten
- 1 (15-ounce) can pumpkin
- 1/2 cup dried currants or raisins
- Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.
I took the two loaves to work yesterday and they were both gone in minutes!
The Apple Butter made it complete 🙂
Question: Do you have a good bread recipe you would like to share?