Pumpkin Bread

Greetings! As I am sad to say goodbye to the summer, fall foods are some of my favorites, especially the baked goods. Apple Crisp, Apple Pie and Pumpkin Bread!!! In the last few years, everything pumpkin has exploded in our food world. Pumpkin flavored coffee, cookies, and foods are available like never before. In my house pumpkin bread and muffins have always been a favorite of my family, especially my youngest son, James. Since veggies were not a favorite of his growing up, I looked for ways to sneak veggies in wherever I could. I made this bread/muffins year-round as he would gobble it up. This recipe makes two breads OR one bread and 12 muffins, OR 24 muffins -  your choice. It is easy and delicious. It is also a nice way to have an extra bread to give as a gift while still having one for your family or one to freeze to enjoy, at a later date. I found the best way to freeze one of the breads is to wrap in tin foil (after it has completely cooled) then pop in a gallon size, plastic zip bag. Always a nice surprise when I’m looking for something homemade, and I remember I have a sweet bread in the freezer!

Tips: Make sure your ingredients are fresh. If you do not bake very often, or only around the holidays, check the freshness date on your baking powder and baking soda, it makes a difference. I also use King Arthur Flour for all my baking. (I learned about it from my Grandmother who would never use any other flour- it is local, made in Vermont. Grandma was a fantastic baker, so I always took her advice.) If making the bread and muffin combo, fill the muffin tin first, then the bread pan.

Pumpkin Bread

1 can (16 ounces) of pumpkin

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

3 eggs

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon of salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ cup coarsely chopped nuts (optional)

½ cup raisins (optional)

Heat oven to 350. Grease bottom only of 2 loaf pans, 8 ½”x4 ½”x2 ½” or 9x5x3 inches. Mix pumpkin, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients (I put the dry ingredients in a large bowl ahead of time and combine with a whisk so they are evenly distributed). Pour into pans.

Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 10-20 minutes. Loosen sides of loaves with a butter knife; remove from pans. Cool completely before slicing.

Muffins

Grease bottoms only of medium sized muffin cups, 2 ½” x 1 ¼” inches. Fill cups about ¾ full. Bake 20-25 minutes or until tops spring back when touched lightly.