There was a convergence of circumstance at my house this holiday season: I was broke, we were almost out of weekday freezer breakfasts, and we had grown a TON of beautiful winter squash. And so like a good farmer, I went in search of a pumpkin bread recipe as a solution for all three problems. There are a lot of DRY quick bread recipes out there so I was on the look out for one with high oil content, lots of eggs, and a medium-to-high amount of pumpkin. I found a great one which I modified a little and I instantly fell in love!
- 3-⅓ cups All-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 4 whole eggs
- 1 cup granulated sugar
- 1 cup brown sugar, well-packed
- 2 cups (or 1 can) cooked pumpkin
- 1 cup vegetable oil
- 1/2 cup water << add only if you are using canned pumpkin! Home pumpkin is usually a little more watery and doesn’t need loosening up.
- 1 cup raisins (optional)
- 1/4 cup raw pepita seeds (optional)
Bake for about an hour at 350 degrees if you are using loaf pans. About 30 mins for muffins. If you go any higher with the temperature the edges will burn and it will dry out. That isn’t delicious. Just keep it low and slow until the aforementioned cracking happens and it is completely done in the center.
What I loved the most about this recipe is how completely dense and moist it turns out. It isn’t fluffy like a cake… it has some body to it, but it is really moist. I froze about six loaves and made more for others for Christmas. Even made a gluten-free version for my mom! (which I sort of burned, but she was a good sport and just cut the edges off). A slice makes a wonderful on-the-go breakfast or take it hot from the oven to share at a winter brunch.