Pumpkin Bread Re-Do

The last time I made pumpkin bread, I was less than impressed. Maybe the recipe wasn't the best, maybe my oven was on strike... whatever it was, I was disappointed.

But my love of pumpkin has been restarted, beginning with pumpkin ice cream and those pumpkin whoopie pies. Plus, I was inspired by my friend who legit buys whole pumpkins to make pumpkin bread. I, forever the lazy person, just got a can of pumpkin from the store. 

This bread is much better than the last and makes 2 loaves! It's the perfect pumpkin flavor and texture.

Recipe (adapted from Joy of Baking)

3 1/2 cups flour

1 tsp baking powder 

1 tsp baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves (optional)

4 large eggs, room temperature

2 cups white sugar

1 cup (226 grams) unsalted butter melted and cooled to room temperature

1 - 15 ounce can pumpkin

1/2 cup (120 ml) water

1tsp vanilla extract

In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices.

In another large bowl, whisk eggs until lightly beaten. Add the sugar and melted butter and whisk to combine.  Whisk or stir in the pumpkin, water, and vanilla extract.

Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Bake the breads for about 55 -65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). 

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 2 loaves.