Spiced Pumpkin Bread

When I was fifteen I picked up my parents Bon Appétit magazine and took a stab at this recipe. I was pleased with how delicious and moist these pumpkin loaves turned out and almost fifteen years later, this recipe still is what kicks off the holidays and defines Thanksgiving for me. Nothing tops the smell of cinnamon, nutmeg and cloves mingling with pumpkin in the oven. I hope you’ll enjoy it as much as I do. Let the countdown to Turkey day begin! Gobble, Gobble, Gobble!

Serve with vanilla bean ice cream or simply sliced up with a cup of coffee or tea.

Makes 2 loaves

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Note: These loaves can be eaten the day you bake them or you can wrap them in foil and freeze up to one month.


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