Wednesday, November 6, 2013

Recipe: Easy Pumpkin Bread, x 3!

I almost feel that title is misleading. I mean, isn't all pumpkin bread easy to make? Of course it is!

In my quest to cook more at home, and to feed my ever-growing teenage athletes, I've been baking pumpkin bread like mad this fall. It's super easy, takes mostly basic ingredients, and comes together in just a few minutes. My only problem is that my kids can devour a loaf in an afternoon (did I mention the growing part?), leaving nothing behind for breakfast or even snacks.

All of those recipes that bake one loaf? Ridiculous! Clearly, you need at least three to get through the week. If the novelty wears off after the kids hork down the first loaf, I've still got one for breakfast for a couple of days and one to freeze or even share. I mean really...look at those beauties!


This recipe makes three loaves. Don't cut it down to make one -- there are a million (really!) recipes out there that will make a single loaf for you. One of my favorites is from Simply Recipes. In fact, my recipe is riff on that one, making a few changes along the way to better suit my tastes and needs.

Pumpkin Bread
Makes 3 loaves
  • 4 1/2 cups all purpose flour (can also substitute 3 1/2 c. ap and 1 c. whole wheat)
  • 3 cups sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 1/2 cups vegetable oil
  • 6 large eggs
  • 3/4 cup water
  • 1 29-ounce can 100% pure pumpkin (not pumpkin pie filling)

Preheat oven to 350-degrees, with a rack positioned in the center of the oven.

Add the flour, sugar, salt, baking soda, cinnamon, nutmeg, and ginger in a large bowl. Whisk well to combine.

In a separate bowl, add the vegetable oil, eggs, and water. Whisk until well combined and eggs are thoroughly beaten. Add pumpkin and stir well until mixture is completely combined. Add pumpkin mixture to flour mixture and stir until just combined, but taking care not to over-mix.

Spray three 8-1/2" x 4-1/2" x 2-1/2" loaf pans with cooking spray to coat. Note: You can also use 9" x 5"loaf pans, though they will take slightly less time to bake. I use what I have (they're all different!) and watch at the end of baking to see if they need to come out at different times).

Bake for 55-65 minutes, or until a toothpick or skewer comes out clean. Cool on a baking rack for 10 minutes, then remove from loaf pans. Allow to cool completely (good luck!), then wrap well in plastic wrap. If freezing, wrap well in plastic wrap, then place in a freezer bag.

Make it, eat it, love it, then hit the gym. :)