But that's enough history. Let's get to it, shall we?
Ingredients
1 C sugar
1/2 C oil
2 eggs
1 C pumpkin puree
1 1/2 C all purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Preheat oven to 325 degrees.
In a large mixing bowl sift together flour, salt, baking powder, soda, and spices.
Figure 1: Dry ingredients sifted together.
In another large mixing bowl, cream oil and sugar together. Beat in eggs, one at a time, until light and fluffy.
Figure 2: Oil, sugar, and eggs
Mix pumpkin puree into sugar, oil, and egg mixture. Although the recipe calls for 1 C of pumpkin, you can try adding more. Extra pumpkin will give you a denser, more pumpkin-ey bread. Personally, I like to put in about 1 1/2 C pumpkin puree.
Next, combine wet and dry ingredients by slowly adding dry to wet until. Stir till fully combined.
At this point you can fold in whatever extras you like. I've tried chocolate chips, nuts, and raisins. You can combine them or just use one. Try out whatever you think might taste good.
Figure 3: Folding in chocolate chips
Grease a 9" x 5" bread pan and pour in the batter. Bake bread for 45-60 minutes keeping in mind that times will vary from oven to oven and at different elevations.
Figure 4: In bread pan before baking
Check for doneness by inserting a knife or toothpick into the center of the loaf. If it's done, it should come out clean. Remove from oven and allow to cool for at least 10 minutes before removing from the pan.
Figure 5: After baking
Eat it fresh out of the oven or toast a couple slices the following morning. No matter how you cut it, this stuff is awesome!!
Figure 6: Sliced and ready to eat
