4 mini loaves calls for gift giving, so wrap these up and give your friends a succulent quick bread that’s fit for the holiday consumption. Or make one big loaf, cut everyone a slice and watch your family marvel at the pumpkin bread’s rich flavor. This recipe comes to us from Angela of My Year Without Spending.
Serves 12 (4 Mini Loaves)
- 2 eggs, beaten together slightly
- 2 cups sugar
- 2 cups canned pumpkin puree or roasted pumpkin puree*
- 1 cup oil
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon allspice
- 1 teaspoon ground cloves
*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
Preheat the oven to 350 degrees. Lightly grease and flour 4 mini bread pans.
In a medium bowl, mix together eggs, sugar, pumpkin and oil.
In a different medium bowl mix together flour, cinnamon, salt allspice and cloves.
Add dry ingredients to pumpkin egg mixture and mix to combine.
Bake for 1 hour** or until mini loaves are browned on top.
** If you are making 1 large loaf instead of 4 mini loaves your cook time may be slightly longer. Pumpkin bread is complete when the top of the loaf has browned.