Truly the Best Pumpkin Bread
My sister Justine and her friend, Michele, shared this most wonderful pumpkin bread recipe with me and boy am I glad they did. Roasting your pumpkin makes all the difference in the world! This bread is irresistible!
3 cups sugar
1 cup vegetable oil
3 cups pumpkin, puree
2 1/3 cup flour
1 T. baking powder
2 teaspoon baking soda
1 1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 tsp. nutmeg
To roast pumpkin: Heat oven to 400ºF. Scrub the outside of the pumpkin with a vegetable brush.
Cut off the stem, then cut the pumpkin in half (from top to bottom). Use a spoon to scrape out any fibers and seeds out of each half.
Clean and save the seeds for roasting, if you like.
Place the pumpkin cut-side down on a baking sheet lined with parchment paper. Bake 35 to 50 minutes or until the pumpkin is soft and nearly collapsing.
Let it cool for 10 minutes, and then scoop out the flesh.
Simply purée the cooked pumpkin chunks in a food processor until smooth! That’s it! Use your purée within a few days. Or freeze it in giant freezer bags for later use.
In a large bowl, combine sugar, eggs and oil. Add pureed pumpkin.
Sift dry ingredients and then add to pumpkin mixture. Stir until combined.
Pour in loaf pans and bake @350° for 1 hour. You may need to add another 10 min. Check with toothpick for doneness. Toothpick should come out clean.
Note: The most popular cooking pumpkin is the “sugar pumpkin” or “pie pumpkin." They are rounder and smaller than regular carving pumpkins. The flesh is sweeter and less stringy than a decorative carving pumpkin.
Another pumpkin that’s great for cooking is the Japanese Kabocha pumpkin, which has a bright orange color. It is sweeter and more flavorful than the sugar pumpkin and has a fluffy texture.
Note: I sprinkled chopped pecans on top but that is optional.