Anyone who isn’t a fan of banana bread ought to give pumpkin bread a try. It’s easy to make since it doesn’t require proofing like regular bread, it’s a good source of potassium that is not too short of what a banana provides, and right now, pumpkin is locally in season. This recipe makes enough for six small loafs, ideal for spreading the pumpkin love with family, friends, and coworkers.
Makes 6 small loafs (5 1/2″-ish by 3″-ish by 2″-ish)
3 cups of all-purpose flour
2 3/4 cups of vanilla’d sugar
2 cups of pumpkin puree
1 cup of melted butter or canola oil (use butter for richer bread, but oil will keep it more tender for longer)
4 large eggs
1/2 cup of water
2 tsp. of baking soda
2 tsp. of ground ginger
2 tsp. of vanilla extract
1 tsp. of cinnamon
1/2 tsp. of baking powder
1/2 tsp. of ground nutmeg
Preheat oven to 325 degrees F. Sift together the flour, baking soda, ginger, cinnamon, baking powder, and nutmeg in a bowl. In another bowl, mix the melted butter (or oil) and sugar with a hand mixer until well combined. Add the eggs one at a time, mixing until smooth. Quickly and fully mix in the vanilla extract and the pumpkin puree , then briskly mix in the water to combine.
Add the sifted flour to the wet ingredients and keep mixing with the hand mixer, scraping down the sides of the bowl as necessary to get all the ingredients together.
Spray six “1 lb” loaf tins with nonstick spray. The simplest way to divide the batter is with an ice cream scoop. Place the tins on a sheet pan for ease of transferring to and from the oven. Bake for 52-56 minutes. Let cool completely before depanning.