Yet another reason to love fall – pumpkins! I have such fond associations with pumpkins, memories of going to the local pumpkin farm, going to the farmers market on a 1st grade field trip to get a pumpkin and roast the seeds and of course, pumpkin foods! I find that pumpkin has such a great aroma, it’s a shame there isn’t a pumpkin perfume (at least one that isn’t mixed with something abrasive like ginger). As a gluten free baker, pumpkin is my pal because it’s so flavorful and moist – I’m convinced a gluten free pumpkin baked good will never be dry. We put it in our pancake mix (I told you I eat a lot of pancakes), pumpkin bread/muffins, pie and more. Below you’ll find my pumpkin bread recipe. I almost always make it into muffins because the loaves take so long to bake and it’s sort of a pain to have to cut a slice off when unwrapping a muffin is so easy. Plus, it’s easier to pack muffins to go with the kids. This is my mom’s recipe and I’m not sure where the title came from, but I’d have to agree it is “The Best Pumpkin Bread Ever”.
The Best Pumpkin Bread Ever
Makes 2 One-Pound Loaves or 12-16 muffins
2 C. Sugar
1 – 15oz. Can of Pumpkin (pure pumpkin – don’t be fooled by those cans of pumpkin pie mix)
2 Large Eggs (if you’re using extra large or jumbo eggs, I’d just put one in)
1/2 C. Oil (vegetable/safflower/canola/etc.)
2 C. Flour – for the GF bakers out there, use your favorite all purpose blend and add 280 g of it – that’s 140 g for each cup, and yes, the weight measure really is different than the scoop and sweep cup measure method.
1/2 T. Baking Soda
1 tsp. Cinnamon
3/4 tsp. Ground Cloves
1/2 tsp. Salt
1 C. Walnuts* (optional, raisins are also good)
Preheat your oven to 350 degrees. In a medium to large bowl or the bowl of your mixer, combine the sugar, pumpkin, eggs and oil. In a separate bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Add the dry ingredients to the wet ingredients 1/2 cup at a time mixing until just mixed between each addition. Stir in walnuts or raisins.
*Note: Black Walnuts have a very powerful and distinct flavor. English walnuts are the variety that you’ll consume most. If you’re at the store, unless you know you like the flavor of black walnuts, you should probably go with the traditional English variety.
Scoop into your greased loaf pan or greased muffin cups. Fill your pan or cup about 2/3 full. You can grease your pan with butter or a spray. GF folks be sure to watch the ingredients of the sprays – some are combined fat and flour!
Bake loaves for 45 minutes – 1 hour (depending on your oven temperature swing), or muffins for approximately 25 minutes. When your bread is done (in loaf or muffin form) the top should be springy – if you touch it with your finger it shouldn’t depress and stay depressed. Also, you can use the toothpick/knife method. If it comes out clean, you’re good to go. Let cool in pan for at least 10 minutes.
These were delicious for 5-6 days left out at room temperature, but also froze nicely.