With every new season comes amazing flavors with new foods from the bounty. Pumpkin is one of my favorite foods to bake with during the fall months.
I have to admit that I have never used fresh pumpkin, but I think I will be trying it soon. However, for this recipe we are going to use the canned pumpkin for ease.
This quick sweet bread recipe is full of pumpkin and spice flavors and just might be the most moist bread I have ever made. To make it extra special, I use a maple frosting….ahhh, maple. Another flavor of fall.
With your electric mixer beat the oil and sugar together to blend.
Mix in your eggs and pumpkin.
Sift together your flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. (I have to admit, I didn’t sift, I just stirred it around with a fork).
Mix in half of the flour mixture, once that is incorporated into the pumpkin mixture, then pour in the remaining flour until incorporated. At this point you can add in your walnuts. I didn’t use any nuts for mine. I have REALLY picky eaters to please.
Here’s what the batter will look like, pretty dense. But just wait until you taste the final product. You will be asked to make this delicious bread again and again.
Now prepare your two loaf pans. I use this cooking spray that has the flour and oil all mixed together. Easy.
Equally divide the batter between your two pans. Bake in a pre-heated 350 degree oven for about 45-60 minutes. I know this sounds like a pretty wide range, but I would at least check it at the 45 minute mark to see where you are at.
If the bread seems to be browning a little too fast, then place foil over the top of each loaf to prevent it from browning too much.
Once the bread is finished baking, then remove from oven onto a wire rack. Let cool for about 10 minutes, then run a knife along the edges to loosen it up a bit. I don’t know why the instructions say a sharp knife, a simple butter knife will do.
Turn the loaves out onto racks to let cool.
You must know by know I can’t just make a pumpkin bread without my favorite maple frosting. Yes, it is the same frosting that I use on my Pumpkin Scones. It is just so tasty and really enhances the flavors of the bread.
This is the perfect bread to make during the holiday season, too. Perfect for Thanksgiving morning; your holiday brunch table; and makes a totally amazing gift for someone special.
Perfect, perfect, perfect!!!! Yup, perfectly d.e.l.i.c.i.o.u.s
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 16-ounce can solid packed pumpkin (or 2 cups)
- 3 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup coarsely chopped walnuts (optional)
- Pre-heat oven to 350 degrees F. Butter and flour two 9x5x3-inch loaf pans.
- Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
- Sift the flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into a separate bowl. Stir the dry ingredients into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
- Divide the batter equally between prepared pans.
- Bake until tester inserted into center comes out clean, about 1 hour.
- If it is browning too much on top, cover with foil.
- Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves to loosen. Turn loaves out onto racks and cool completely.
- Frost with the caramel frosting, which is optional but in my opinion, this is the best part
1/4 cup butter
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup heavy cream
2/3 cup powdered sugar
1 teaspoon vanilla extract
In a large saucepan combine the butter, brown sugar, white sugar and heavy cream. Cook until sugars dissolve and mixture starts to bubble. Remove from heat and allow to cool for 20 minutes. (If you don't wait the 20 minutes and try to speed it up you will get a grainy frosting.....trust me on this one, been there, done that!)
After the mixture has cooled, whisk in the powdered sugar and vanilla.