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Author Notes: In October we stock our freezer with fresh pumpkin that we use throughout the fall and winter. This is one of our favorite recipes, for breakfast or dessert. It is easy to make and nutritious too as it has tons of fresh pumpkin. —Candyland Queens
Makes 2 loafs
- 1 1/2 teaspoons unsalted butter
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 1/2 cups cooked pumpkin (boiled, drained and mashed)
- 2 1/2 cups all-purpose flour
- 1 teaspoon of ground cinnamon
- 1 teaspoon of baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- First you need to boil the frozen pumpkin for 10 minutes (we buy, peel and cut the pumpkins in October and stock our freezer for the winter). Drain thoroughly and mash it roughly with a fork.
- Pre-heat the oven to 350 degrees F. Grease a 6 by 9 inch loaf pan with the butter and sprinkle it with flour and set aside.
- In a large bowl, whisk the eggs until yellow a frothy. Add the vegetable oil and sugar and whisk to combine. Add the pumpkin and mix well.
- Sift together the flour, cinnamon, baking soda, salt, baking powder into a medium sized bowl. Add the dry ingredients to the wet ingredients and, using a wooden spoon, mix just until blended (be careful not to overmix).
- Pour into the prepared loaf pan and bake until risen and golden brown, about 60-90 minutes. A toothpick inserted into the middle should come out clean. Remove the loaf pan from the oven and let cool in the pan for 10 minutes. Turn the bread out onto a wire rack, setting it right side up, to cool completely before cutting (sometimes we cut it still warm, as we like it...)