Wednesday, April 2, 2008

Spiced Pumpkin Bread

We love this one. In fact, we make it more than just around the holidays! Whenever we'd go to Costco, our kids would hover around the Great Harvest table and scoop up a couple cubes of the spice bread. Well, I truly can't tell much difference between theirs and this recipe. Since the recipe makes two loaves, we usually eat one fresh then slice and wrap the other in plastic and foil and freeze it. Having a spare loaf in the freezer when you get a hankerin' for it is certainly a gift.

3 cups sugar
1 cup vegetable oil
3 large eggs
1 – 16-oz. can solid pack pumpkin
3 cups all purpose flour
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
½ tsp salt
½ tsp baking powder
1 cup craisins (optional)
1/2 cup walnuts (optional)

Preheat oven to 350 degrees. 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. Mix in craisins (or walnuts), if desired.

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, slide around edge of loaves. Turn loaves out onto racks and cool completely.

Makes 2 loaves.

I originally found this recipe on Epicurious.com, but I have been unable to find it there recently.