Ingredients for Bread:
- 1 (15 oz) can pumpkin puree
- 4 eggs
- 1/2 cup butter
- 1/4 cup oil
- 1/4 cup applesauce
- 2/3 cup water
- 1 cup brown sugar
- 2 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- Preheat oven to 350 degrees F. Grease and flour three 7 x 3 inch loaf pans
- In large bowl, mix pumpkin puree, eggs, butter, oil, applesauce, water, brown and white sugar until well blended. In a seperate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans.
- Bake for about 50 minutes in preheated oven. Loaves are done when toothpick inserted comes out clean.
I waited all day for Dan to get home with the cloves and ginger that I needed, but then I realized I had a pumpkin, not pumpkin puree.
Thanks to the power of the internet, I figured that out pretty quick. There’s not too much to it. All you do is cut the pumpkin in half, remove all of the seeds and stringy stuff, and then put each side in a pan with 1 cup of water. Then you bake it at 350 degrees F for about 90 minutes or until the pumpkin is very melty (not really the term I want, but it’s easy to scoop out with a spoon). Then you scrape out the insides, stick them in a blender or food processor and puree, and wala!! You have pumpkin puree.
After I made the pumpkin puree, I called in my assistant to help me follow the recipe and mix all of the ingredients together. She did a great job… watching from the floor… but she was especially helpful during cleanup.
So all of the ingredients were mixed per the instructions and the batter looked and smelled delicious! I admit that I had a small taste of it before it was in the oven — I couldn’t help it. I had to keep the bread in the oven for longer than 50 minutes, but not too much longer and it gave me time to warm up my glaze.
I made a glaze to put on top of the pumpkin bread. It consisted of butter, cinnamon, and lots and lots of sugar. I had a bit of the bread when it was done, and it is 100x better with a glaze than without. My glaze was pretty crappy since I don’t really know how to make it and I didn’t take the time to look it up, but even though it was chunky, it still did the job. Next time I’ll probably put a little more effort into it.
The recipe made three loaves, and a lot of the reviews said that they froze very well. I plan on sending Dan to U of M with one of the loaves, freezing one of them, and then we will continue picking at the one that we have already eaten over half of. I’m assuming it will be gone by tomorrow afternoon.
Anyway, in conclusion, this is the best pumpkin bread I have ever had in my life. It has to be. I mean, I just stayed up until 2:15am ranting and raving about it.