When I needed canned pumpkin for pumpkin pie (my favorite Thanksgiving dessert), Andrew bought me the only size can he could find: a big one. I think I probably used half of the can he got me for the pie, and I didn’t want the rest of it to go to waste. It sat in the fridge for a few days before I found a recipe for pumpkin bread. This is super quick to throw together and it’s wonderfully moist and delicious!
Prep time: 10 minutes
Bake time: 65 minutes + cooling
Makes: about 16 servings
1-2/3 c. flour
1-1/2 c. sugar
1 t. baking soda
1 t. ground cinnamon
3/4 t. salt
1/2 t. baking powder
1/2 t. ground nutmeg
1/4 t. ground cloves
2 eggs
1 c. canned pumpkin (I just threw in what was left in the can I had)
1/2 c. canola oil
1/2 c. water
1. In a large bowl, combine the dry ingredients (first 8 on list). In a small bowl, whisk the eggs, pumpkin, oil, and water together. Stir into dry ingredients just until moistened.
2. Pour into a greased loaf pan. Bake at 350F/180C for 65-70 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack.
On An Even Kiel 