Today's baking adventure: Pumpkin Bread. I bought pumpkin for Thanksgiving, but never made pie. So now ... holiday gifts!
The recipe below makes two loaves, and I adapted it from a recipe in the November 1995 issue of Bon Appetit. My changes all had to do with spice; for something called "Spiced Pumpkin Bread" it was, in my opinion, awfully skimpy on the spices. So I tripled the cinnamon and added one of my favorite baking secret weapons -- Chinese Five-Spice.
Spiced Pumpkin Bread
Makes 2 loaves
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-oz. can solid pack pumpkin
3 cups all-purpose flour
1 tsp. cloves
1 Tbsp. ground cinnamon
2 tsp. Chinese Five-Spice
1 tsp. ground nutmeg
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup coarsely chopped pecans (optional)
Preheat over to 350F. Grease and flour two 9x5x3-inch loaf pans.
Beat sugar and oil in large bowl to blend. Add eggs and pumpkin. Sift together dry ingredients and add in 2 additions. Mix in nuts.
Divide batter evenly between prepared loaf pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Turn loaves out onto racks and cool completely.
Wrapped tightly in foil, can be frozen up to one month.