Another loaf!  If you have read some of my past posts on here, you already know that I love making loaves.  I always make this one in the fall and winter.  I am aware that there are so many various recipes for pumpkin bread out there, it is difficult to pick which is the best.  I grew up eating my mom’s pumpkin bread, she bakes it in coffee cans and the final product is quite dense and much darker in color than the one I make.  Both are great, it’s really a personal choice.  I think I might like this pumpkin bread slightly better than the one I grew up eating.  I find this version lighter and more ‘cake’ like.  This pumpkin bread is outstanding served warm right out of the oven.  It is still wonderful if eaten at room temperature.

Here is what you will need to make one loaf…

Recipe

1 and 2/3 cups flour (I usually use 1 cup white flour and 2/3 cup whole wheat flour)

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4  teaspoon salt

1 and 1/3 cups sugar

1/3 cup canola oil

1 cup plus 1 and 1/2 tablespoons canned unsweetened pumpkin

1 large egg

Method

Preheat oven to 350 degrees.  Grease and flour a loaf pan (roughly 8×4).

Mix first six ingredients together in a bowl with a whisk until well combined.

Combine sugar, oil and pumpkin in the bowl of electric mixer.  Beat at medium speed until smooth.  Add egg, beating until well blended.  Gradually add dry ingredients, beating at a low speed until blended.  Transfer batter to loaf pan.

Bake for 1 hour and 5 minutes or until loaf is golden and a wooden pick inserted in the center comes out clean.  Let cool in pan on a wire rack for 15 minutes then remove from pan.

I just love that pumpkiny color!  I hope you enjoy this as much as I do.

This recipe is adapted from Cottage Living.