well it’s Wednesday, so it was a gym night. but afterwards, I was really feeling that carb craving, so I made some pumpkin bread! it’s super easy and really tasty, even though I chose to exclude the raisins this time. and I even did a gluten-free loaf for my manager :]
PUMPKIN BREAD (my mom’s recipe)
makes: 2 loafs or 4 mini loafs
– 1 c vegetable oil
– 3 c sugar (I used Splenda)
– 3 eggs (or 5 egg whites)
– 2 c pumpkin (1 small can)
– 3 c flour (I used whole wheat and gluten-free)
– 1 t baking soda
– 1 T cinnamon
– 1 t ground nutmeg
– 1 t ground cloves
– 1/2 t salt
– 1/2 t baking powder
– 1 c raisins (optional, but encouraged for moisture!)
– large grain sugar (optional)
1. Preheat your oven to 350 degrees F.
2. Spray loaf pans with Pam and flour them. Cut waxed paper or parchment paper for bottoms of pans (will really help them come off the pans!).
3. Combine dry ingredients in a medium-sized bowl with a whisk or fork.
4. Add wet ingredients to the bowl of an electric mixer.
5. Add the dry ingredients to the wet ingredients and mix until smooth.
6. Pour into 2 loaf pans or 4 mini loaf pans and optionally top with large grain sugar.
7. Bake regular loaf pans for about an hour or until golden at the edges. A tooth pick will come out clean or slightly crumbly. Bake mini loaf pans for about 45 minutes.
8. Allow to cool on an over-turned bowl or baking rack for 10-15 minutes before removing from pans. Can be served warm or cool an additional 30 minutes before packaging.
the raisins really do add a ton of moisture to this recipe. it still tastes great without them, but could use a little butter/spread. also, the gluten-free flour version I did was in a mini loaf pan and it took about an hour to bake, so be sure to keep checking on it if you go the gluten-free route. this makes a great holiday gift.