I know it's not autumn, although Mother Nature has us fooled here in the upper south. It's chilly and raining (per usual it seems). I've got a fire roaring in the fireplace and three loaves of Country Pumpkin Bread filling my kitchen with warm scents. It feels like fall today, but you certainly don't need a cold, wet day to justify making this delicious quick bread.
Country Pumpkin Bread is a moist, tender loaf. The pumpkin flavor is not masked by too many spices. It is dairy-free as well. It's so easy - just two bowls and a whisk is all you need to whip up this delicious bread. This recipe makes 3 mini-loaves and they freeze beautifully if you want to stash a loaf or two for another day.
Oh, and did I mention that it makes a great gift, too? Just perfect for Mother's Day! I give Country Pumpkin Bread loaves wrapped in parchment paper and tied with a pretty ribbon with some cinnamon sticks stuck in for Christmas gifts.
While I'm on the subject of Mother's Day, I'd like to give a huge cyber-hug to SA, one of the most incredible, generous, intelligent, thoughtful, caring women I know. You are my second mom and I love you dearly. Happy Mother's Day!
Country Pumpkin Bread
1 - 15 oz. can pumpkin puree
1 c. vegetable oil
2/3 c. water
3 c. sugar
3-1/2 c. flour
2 t. baking soda
1-1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/2 t. cloves
1/4 t. ginger
Pre-heat oven to 350*. Grease and flour three 8 x 3-7/8-inch pans. Or you may use three 7 x 3-inch pans; adjust your baking time as necessary.
In a large bowl, whisk together the pumpkin, eggs, oil, water, and sugar until well blended.
In a separate bowl, whisk flour, baking soda, salt, and spices. Stir dry ingredients into the pumpkin mixture until just blended.
Pour into prepared pans. Bake 50-60 minutes or until a toothpick inserted into center of loaf comes out with a few crumbs attached.
Adapted from Laurie Bennett's recipe on allrecipes.