Pumpkin Bread

Mary Anne here. My mom has made this bread every year for as long as I can remember, whether hosting Thanksgiving at home or traveling to spend the day with one of her six children. She never arrives without a loaf of her Pumpkin Bread, Date Nut Bread, and Cranberry Bread in hand, and all of her recipes produce a moist, sweet combo that is great for breakfast the day after. Mom starts her baking a few weeks before the holiday, individually freezing the loaves for later use. Hopefully I’ll have time to share all of these recipes, but for now the Pumpkin Bread will have to suffice!

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Pumpkin Bread
2 large loaves

Notes: Be sure to read the can of pumpkin before purchasing. There is plain, which is what I use, and there is also a version that already is flavored with pumpkin pie spices. Steer clear of that one.

To freeze your own next year, allow the bread to cool completely on a wire rack. Wrap in a sheet of plastic wrap followed by a sheet of tin foil. Crimp the ends of the foil together to avoid freezer burn.

Ingredients:
2 cups sugar – stock
4 eggs, lightly beaten – stock
1 ¼ cups vegetable/canola oil –
1 can (15 oz.) Libby’s solid packed pumpkin – $1.50
3 cups flour – stock
2 Teaspoons baking powder – stock
2 Teaspoons baking soda – stock
3 Teaspoons cinnamon – stock
dash of salt – stock
½ cup chopped walnuts (optional) – stock
Grand Total Assuming Well-Stocked Pantry: $1.50
Total Per Loaf: $0.75

Directions:
1. Preheat the oven to 375 degrees if using metal loaf pans. If using glass pans, preheat the oven to 350 degrees. Spray the 2 large loaf pans with Pam. In a large mixing bowl, combine the flour, baking powder and soda, cinnamon, and salt.

2. In a separate mixing bowl, combine the sugar, pumpkin, oil, and eggs. On low speed, gently mix to blend thoroughly.

3. Gradually add the flour mixture to the pumpkin mixture, using the lowest speed on the mixer until ingredients are well blended. Remember not to over mix, as it will produce a drier product. By hand, stir in the walnuts.

4. Divide batter evenly between the loaf pans. Bake for 45 minutes to an hour or until a toothpick inserted in the middle comes out clean.

5. Cool on wire racks. If you don’t plan to freeze the bread, once cooled completely, wrap it tightly in foil until ready to slice. There is no need to refrigerate it.