Yesterday I woke up, and things felt different. The air was crisp, the sky was cloudy, and the air smelled a bit like spearmint. It was the first morning of autumn. I have been waiting for this day for a while now. The kind of cool crisp day that requires a chunky sweater and a warm scarf. I bought the first can of canned pumpkin of the year. Fall baking has officially begun.
I wanted to kick off my fall baking with the quintessential pumpkin loaf. This recipe is by no means original, but it is arguably the best. With a whopping 5000+ five star ratings on All Recipes, this pumpkin bread is a surefire winner. It makes your house smell like pumpkin-cinnamon heaven. It’s great eaten warm with a pat of butter and a drizzle of honey. It’s also divine when eaten standing up out of the freezer.
This bread stays moist for days and
keeps well in the freezer (it tastes even better after it sits for a day or two). Therefore it’s perfect for autumn gift giving. Toss together a few extra loaves to give to friends, neighbors, colleagues, classmates, family, frenemies, hygienists, strangers, dog walkers, teachers and anyone else who may like a slice of fall.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs,
oil, water and sugar until well blended. In a separate bowl, whisk
together the flour, baking soda, salt, cinnamon, nutmeg, cloves and
ginger. Stir the dry ingredients into the pumpkin mixture until just
blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven.
Loaves are done when toothpick inserted in center comes out clean.