Pumpkin Bread

In the interest of bringing a simple snack to our Christmas card making party on Saturday, I came across this recipe.  As it turns out, the recipe makes two loaves, yielding one for the party, and another as a thank you for our helpful neighbor.

I joked that this wasn't just pumpkin bread, but that it was "amazing" pumpkin bread.... I'd say it held up to its dubbing.

1 can (15 oz.) pumpkin purée
1 ⅔ cups sugar
⅔ cup vegetable oil
2 tsp. vanilla
4 eggs
3 cups flour
½ cup coarsely chopped nuts, I used walnuts
½ cup raisins, if desired
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
½ tsp. baking powder
½ tsp. ground cloves

1. Move oven rack to low position so the tops of pans will be in center of oven.  Heat oven to 350°.  Grease the bottom of 2 loaf pans (greasing only the bottoms of the pans helps form a gently rounded top; if the sides are greased the edges of the loaf may have ridges).

2. Stir together pumpkin, sugar, oil, vanilla, and eggs in a large bowl.  Stir in remaining ingredients.  Pour into loaf pans.

3. Bake 50-60 minutes, or until toothpick inserted in center comes out clean.

4. Cool 10 minutes, tipping pans on their side on a heat-safe cutting board or cooling rack.  Remove from pans and cool completely, about two hours, before slicing.

Wrap tightly and store at room temperature up to four days, or refrigerate up to ten days.

Makes two loaves.

What I like about this pumpkin bread:
It has great flavor; not overpowering, but not bland.

How I varied the recipe:
I omitted the raisins, not knowing whether or not the people eating it would appreciate them.

What I would do different next time:
I had a problem with the sides getting done before the inside, so I had to wrap the edges in aluminum foil after 60 minutes, then bake for another 10 minutes for the center to get done.  Next time I would lower the baking temperature and increase the amount of baking time.

I would also add more nuts.  There were just enough nuts to know they were in there, but with at least 1 full cup it would be consistently appealing.

This pumpkin bread would be fun as:
Mini loaves for gifts or individual snacks.  The girls loved this recipe and would have gotten a kick out of getting their own loaves!

This pumpkin bread recipe gets 5 out of 5 pumpkins.  It was moist, delish, easy, and a hit with even the moderate pumpkin enthusiast.