The abrupt change in weather this week spurred a strong need for me to keep our home warm with all kinds of tasty aromas. I decided to bake something that evoked the “autumnal” season and pumpkin bread came to mind. Those close to me will know that I am not typically a fan of pumpkin–or most squashes for that matter. I’m pretty sure I was traumatized from eating the mushy kabocha squash when I was a kid. Still, even a hater like me can’t deny that nothing screams Fall like pumpkin!
The verdict? The loaves were quite dense like a pound cake and was quite moist. My fear of the overwhelming pumpkin flavor was quelled when I tasted the finished product, as it wasn’t too sweet or “pumpkin-ie”. The cloves and nutmeg added a great spice component.
This recipe is super easy and I’ll consider adding a cinnamon sugar topping next time I make it for that great crunchy-crust texture. You could also do a very light glaze on top after the loaves have cooled. For those who prefer more of a pumpkin flavor, I would suggest adding another 3-4 ounces of the pumpkin puree and reduce the vegetable oil to compensate for the extra moisture.
Spiced Pumpkin Loaves
Ingredients:
1 ½ cups sugar
1 ½ cups dark brown sugar
1 cup vegetable oil
3 large eggs
15 ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, pumpkin spice, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. (Mix in chocolate chips, if desired.)
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
theculinarychronicles.com 
I love pumpkin season! The cinnamon-sugar topping sounds good…instead of buttering/flouring the pan, my mom sometimes butters/sugars the pan which leaves a good crust all over her fruitcake.
ummm. that sounds quite delish for breakfast with a hot cup of steaming java! my coworker made us some great pumpkin bread and added chocolate chips. genius! she also baked them in greased coffee cans. they were perfect little round slices. : P can’t wait to try yours. hope you make some for the holidays or, if not, send some down my way…