One of my favorite things to bake in the fall is pumpkin bread. I got this recipe over 10 years ago from my husband’s coworker’s wife. I had made pumpkin bread that turned out just OK and then we had guests over for Thanksgiving and she was one of them. She brought over pumpkin bread and I was astounded how much tastier her recipe was than mine. She graciously gave me her recipe and I’ve been baking this almost every fall ever since, sharing it with others along the way. I have no idea where she got the recipe but it is killer! There’s quite a bit of sugar but this does make 3 loaves. (You coudl get away with only doing 2.5 cups of sugar if you want less.) Serve it warm and enjoy it with coffee or apple cider.
Pumpkin Bread
4 eggs
3 cups sugar
2 cups pumpkin (one small can)
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
Mix together well, then add the following (previously mixed in a dry bowl, added a little bit at a time, beating well):
3 1/2 cups Bob’s Red Mill 1-1 GF flour
1/2 teaspoon baking powder
3 teaspoons baking soda
Lastly, stir in:
1 cup vegetable oil
1 cup cold water
1 cup raisins (optional)
1 cup of walnuts or pecans (also optional)
Mix well. Pour into 3 greased loaf pans.
Bake at 300 degrees for 1 hour and 15 minutes, or until done. Test with a toothpick or knife for done-ness.
