A few weeks ago Oscar came home from work raving about pumpkin bread that our friend made and pretty much demanded I make it for him ASAP! He even asked her for the recipe and emailed it to me. He said that it was the best pumpkin bread he has ever tried.
I was intrigued. If you know Oscar, you'd know that he is a pretty even keel kind of guy. It is not typical of him to call anything "the best thing he has ever had". Those dramatics are usually left for me : )
So as instructed I made Oscar his now favorite pumpkin bread and I must say that it IS the best pumpkin bread I've ever had!
Thanks for the recipe Steph!
2 cups all purpose flour
2 t cinnamon
1/2 t each ginger, ground cloves, nutmeg OR 1 1/2 t Chinese Five Spice
1 t baking soda
1/2 t baking powder
1/2 t salt
1 1/2 c sugar
3/4 c vegetable oil
3 large eggs
1 t vanilla
3 c shredded pumpkin
1 c toasted pumpkin seeds (optional)
1/2 c chopped walnuts (optional)
Preheat oven to 325 degrees F
Sift flour, spices, baking soda, baking powder and salt together.
In a separate bowl, mix the sugar, oil, eggs and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds.
Once the ingredients are all incorporated pour into a non-stick 9x5x3 loaf pan an top with walnuts, if desired.
Bake 1 hour and 15 minutes. Cook for 15 minutes and turn out onto a cooling rack. Cool completely.
For muffins, temperature should be 325 degrees F, but bake 30 minutes.
A few tips you plan on making this:
I roasted my pumpkin for a bit in the oven to make it easier to shred.
I used the ginger, cloves and nutmeg mix and not the Chinese Five Spice. I am not 100% sold on the Chinese Five Spice idea.
Also, the pumpkin seeds and walnuts really make this bread, so if you make it add those options unless you are allergic.