It’s the end of August. The garden is looking more and more wilted every day. The mornings are starting to be almost crisp. Yeah, almost. Because we still live in the South. So high 60’s is almost crisp compared to the 90’s that we have in the afternoons. Kids are back in school. These things might mean, to you, that it’s the end of August. Know what the end of August means to us? Um… pumpkin bread. Yes!
We’ve been waiting to bake things with pumpkin for months now! Ok, well, that’s not really true. I (Melissa) stocked up at the end of the season when Sam’s had 3 giant cans in bulk for like $2.80. I had to buy 3! Who doesn’t need 9 giant cans of pumpkin puree? And really, when will the Sam’s stories end? Probably never. All I know is that I have until May of 2014 to use these cans and I’m pretty sure that won’t be a problem. In fact, I may need to buy more at the end of this season if they go on mad crazy sale like that again. Alright, aside over. Needless to say, with 9 big cans of pumpkin the cabinet, we haven’t been “waiting” to bake with pumpkin. We’ve just slightly slowed the pumpkin baking craze during the peak summer months. Until now, that is.
We figured it’s almost September so we’ll be one of the first to start busting out the pumpkin recipes! We’re eating it, why should we deprive you of eating it as well? This recipe came to me on some military wives forum that I used to frequent. It was called “Pumpkin Bread – the best I’ve ever had” and it lives up to it’s title. The recipe, though? Worst ever written. The chick left out half of the ingredients in her directions step and didn’t even giving a baking time or degree! Ok, whatever, she was clearly no foodie food blogger. And I don’t know who she was, either. So I have no way to source her. Oh well… The point is, we’ve made lots of things with pumpkin and we’ve made lots of pumpkin breads but this pumpkin bread really does live up to it’s name. It’s the best we’ve ever had. (Well, the best I’ve ever had, because Heather has her own favorite that she will share sometimesoon) So make it, and if you’ve had better, you MUST share the recipe!
Makes 2 loaves
3 cups sugar (the loaf I made most recently I used half sucanat with great results)
1 cup butter, melted (have also used canola oil in a pinch)
2 cups pumpkin puree
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 cup water
- Preheat oven to 350 degrees and grease two 9×5 loaf pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs and pumpkin and mix well.
- In a medium bowl, whisk together dry ingredients.
- Alternating between water and dry ingredients, pour into large bowl of creamed mixture. I have also poured all the wet ingredients and water in at once with good results. Don’t tell the other bloggers. We’ll be shunned for sure.
- Pour into prepared loaf pans and bake for 1 hour and 15 minutes, or until a skewer inserted into the middle of the loaf comes out clean.
- Let cool in pan for 10 minutes and then remove to wire rack.
Source: Some lady on some military wives forum?