Jacqueline Casey 
Depending on which way you look at it, this recipe is either a bit late or extremely early. At least I’ll be prepared for next October’s newsletter and there’s still lot’s of time left in winter to enjoy this Pumpkin Bread which will fill up your house with an amazing fresh baked cinnamon and spice smell or in my case give a very good excuse to have the oven on for about an hour and help warm up my freezing kitchen. Like I mentioned in my Pumpkin French Toast recipe, I love baking and cooking with pumpkin because it adds this great creamy texture and thickness while having a reasonably mild taste. Most of the flavor does not come from the pumpkin, but the “pumpkin spice” which in this recipe’s case is, cinnamon, nutmeg. ginger and vanilla extract. I could eat a slice of this pumpkin bread with my second cup of coffee every day and not get tired of it. While it takes shy of an hour to bake (if using a standard 9×5 loaf tin), it only takes 15 minutes of prep time. And like most breads, this will taste great (in my opinion even better) over the next few days, or it also freezes great. If you’re looking for more bread recipes, I also recommend this Zucchini Bread.
Options, Substitutions and Tips!
- Bring eggs to room temperature (take out of the refrigerator at least 30 minutes) prior to mixing. This will help ensure the ingredients bind together properly.
- For the hot water, I did not boil the water. I just ran my tap from the sink for a bit until the water was at it’s hottest and then used that.
- Vegetable oil can be substituted for the Canola Oil
- I can usually make these types of recipes as either bread or muffins, but when I made these as muffins I didn’t think they were the greatest. My sister on the other hand made these as muffins and said they were very good, so I might have over baked them. Before I recommend these as muffins, I’m going to try making them again and then will update.
- I cup of Pumpkin Puree is about 1/2 of a 15 oz. can which I think is the most common size you can buy Canned Pumpkin. But what should I do with the left over? With that leftover cup of pumpkin you can make this awesome Pumpkin French Toast.
- Or you can use that extra cup left to double this recipe because like most breads, it freezes amazing and I mean amazing! After baking, allow to cool and then stick in the freezer in a ziplock bag or freezer safe container and they will last up to 3 months and taste just as good (if not better) as when you first baked it. To defrost simply put in the refrigerator for 24 hours.
- This will also last up to 4 days in the refrigerator.
Pumpkin Bread
A Fall and Winter Classic. Pumpkin, Vanilla and Spices create a moist and fluffy bread that can be enjoyed for Breakfast, Lunch or the perfect snack with coffee or tea.
- 9×5 Loaf Pan or equivalent of mini loaf pans. Large Mixing Bowl, Medium Mixing Bowl.
- ¾ cup Canola Oil
- 1¾ cup Sugar
- 3 large Eggs
- 1 tsp Pure Vanilla Extract
- 1 cup Canned Pumpkin
- ⅓ cup Hot Water
- 2½ cup All Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Ginger
Preheat oven to 170°C/350°F. Lightly grease a 9×5 Bread Tin or an equivalent of loaf pans.
In a large bowl mix sugar and oil together.
Crack eggs in one by one and mix until combined.
Add pumpkin puree, vanilla and hot water. Mix until smooth.
In a medium bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
Add dry ingredients from medium bowl into the wet ingredients in the large bowl. Mix together until just combined.
Pour mixture into loaf pan(s) and bake until an inserted toothpick comes out clean and the top is springy and bounces back. A 9×5 Loaf Tin takes about 45-50 minutes. Mini-Loaf Tins will take approximately 35-40 minutes.
