Tall One's mom gave us the recipe for this delicious Amish Pumpkin Bread and we made a slight change to it, purely by accident, but loved the results! Tall One likes to multi-task. One example of this multi-tasking is yacking on the phone while grocery shopping. She had printed out her mom's recipe for pumpkin bread which called for a 1 lb can of pumpkin. It turns out that talking on the phone while grocery shopping usually ends with a) misreading one's shopping list, or b) misreading a label. Tall One isn't sure where she went wrong, but she came home with double the pumpkin and tossed the whole thing into her mixing bowl before she realized the mistake. No harm was done and the bread turned out even better than expected. This slight adaptation resulted in an incredibly moist and flavorful bread which stayed fresh for a week!
3 c sugar
1 c vegetable or canola oil
4 eggs, beaten
28 oz can of pumpkin puree (the big one), not the pumpkin pie mix
3 1/2 c flour
2 tsp baking soda
2 tsp salt
1/2 tsp ground cloves
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2/3 c water
Preheat oven to 350 degrees. Grease and flour 2 loaf pans.
In the bowl of a stand mixer, combine sugar, oil and eggs. Add the pumpkin and beat just until combined. In a separate bowl sift together the flour, baking soda, salt, cloves, cinnamon, and nutmeg. With your mixer on a low speed, slowly add the dry ingredients. Once they are incorporated, add the water and continue to mix until batter is smooth.
Divide batter between the 2 loaf pans. 2 loaves, too much? Just cut the recipe in half and make a single loaf. Bake for 1 hour or until a toothpick comes out clean. Let cool for a half hour or so, and then run a knife around the outside of the bread for easy removal.
This bread is fabulous by itself, or spread with butter or cream cheese!
Check back tomorrow and we'll show you a great way to turn this same recipe into something totally different, but equally delicious!
Tall and Small
Tall and Small