I’m about to say something that may be shocking to you, so be brave. I’m taking a deep breath…letting it out. Here goes.
I don’t actually like pumpkin pie.
I know, weird. I do like a lot of other stuff made with pumpkin, but the pie doesn’t do it for me. I love the look of it and the smell of it, but alas–it tastes raw, so I skip it. It must be because after some serious research, we found–to my dismay–that my family is pretty much the only one in America whose forefathers did NOT come over on the Mayflower. I figure it screwed up the pumpkin pie enjoyment microchip in my brain. At any rate, in order to keep the scent of cinnamon, cloves and nutmeg wafting through the house at this time of year–as it should–we make pumpkin bread. It is a fabulous replacement for pumpkin pie and P.S…it doesn’t taste raw.
Word to the wiser-than-me…Don’t double this batch. It comes way too close to sloshing over the side.
1 (15 ounce) can pumpkin puree
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. Grease three 7×3 inch loaf pans. Shake cinnamon sugar into pan and coat all sides.
In a large bowl, mix together pumpkin, eggs, oil, water and sugar blend well. 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.
One more thing…
I usually make a bunch of little loaves, rather than 2 huge ones. For two reasons–First, I think it feels more like a delicacy to have tiny bites of something special. Second, whenever I use 5 or 6 smaller pans, I put them all on one cookie sheet–because it’s easier to get them in and out of the oven. But what I’ve found is that the loaves are so much more moist when baked this way. I haven’t tried the cookie sheet thing with the bigger pans, but it works perfectly for the little ones.
Pretty dang good exchange for the aforementioned undesirable pie.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups white sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1- ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Preheat oven to 350 degrees.
- Grease three 7x3 inch loaf pans.
- Shake cinnamon sugar into pan and coat all sides.
- In a large bowl, mix together pumpkin, eggs, oil, water and sugar blend well.
- 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.