Sunday, September 28, 2008
Breakfast Bread: Recipe
You know what the house smells like on Thanksgiving when a pumpkin pie is baking in the oven? Well today when I woke up I craved that spicy pumpkin smell that fills the house, fills your nose, and makes your mouth water.
The paper that my recipe is written on is filled with tiny little oil stains - meaning, to me, that I have used this recipe over and over for years now. It is that good. It's aroma alone is enough for me to insist you make it. This is extremely easy to make and the recipe makes two loaves so there is plenty. Once the loaves are cooled you can slice them and wrap one in foil to last another day. Believe me - one loaf will be nearly gone by the end of the day.
Spiced Pumpkin Bread
3 cups of sugar
1 cup vegetable oil
3 large eggs
1 15 oz. can pumpkin
3 cups all-purpose flour
1 tsp. ground cloves, cinnamon, and ground nutmeg
1 tsp. baking soda
1/2 tsp. salt and baking powder
Preheat oven to 350. butter 2 loaf pans and line with parchment paper.
In a large bowl, mix together the sugar and oil until light and fluffy - about 3-5 minutes. Add eggs, one at a time, beating well after each addition. Then add the pumpkin and mix well. In a medium bowl, combine all dry ingredients and mix well. Add into the pumpkin mixture in two additions.
Divide batter equally into two loaf pans. Bake until tester comes out clean - about 70 minutes. Transfer to a wire rack and cool completely.