Pumpkin Bread

Pumpkin bread that pleases the pumpkin bread lover and hater alike! Up next, world peace.

Everyone, and I do mean everyone, has a recipe for pumpkin cake.  Similar to meatloaf, I think you may just prefer what your (insert favorite baker: mom, grandpa, aunt, etc) made.   With that in mind, you may be wondering what I can add to the realm of pumpkin bread, and for that I can say, well, mine.  And by mine, I mean, Cathy Lowe, whoever the blessed lady is.  This pumpkin bread is simple, consistent, and people always rave about it.  I made it and took it to work once and I had two people side by side, one who said pumpkin bread is their absolute favorite, and the other who doesn’t care for it at all, but was willing to try it (nose wrinkled and everything!).  Both loved it.  How does this pumpkin bread please pumpkin bread lovers and haters alike?  I am not really sure, but I can say, it is a welcome addition to any table!

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Ingredients

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs lightly beaten
  • 16 ounces canned unsweetened pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2/3 cup water

Icing (Optional):

  • Powdered sugar
  • Milk
  • Vanilla optiona

Instructions

  1. Preheat oven to 350 degrees, and use baking spray to prepare two 9-by-5-inch loaf pans or one bundt pan. Stir together the sugar and oil in a bowl, and add in the eggs and pumpkin. Combine the dry ingredients and spices in a separate bowl. Blend the dry ingredients and water into wet mixture, alternating between the dry and wet. Divide the batter between the two loaf pans or pour all of it into one bundt pan. Bake until cake tester comes out clean, about 1 hour, but know that a bundt pan may take a bit longer. Let stand 15-20 minutes before turning out of the pan.  Let cool completely before icing or dusting with powdered sugar and serving.

  2. Once the cake is completely cool, you can ice it if you choose. To make the icing, mix powdered sugar--you will need at least 1 cup, but maybe more, and in a splash or two of milk and vanilla. Use a very light hand when adding the milk and vanilla, as it doesn't take that much to make the icing, definitely less than you would think. You want the icing fairly thick, so it doesn't just run off, and you will need to stir it until there are no lumps and it pours slowly off a spoon, think about the consistency of honey.  Place your cake on a rack over a waxed paper for easier cleanup, and pour the icing over the top of the cake and let it run down the inside and the outside.