When my son was in second grade, his wonderful teacher, Mrs. Shultz would spend an hour every week teaching the kids a new recipe. I was lucky enough to be volunteering on the day we made pumpkin bread. It was so incredibly moist and tender. It was the the best pumpkin bread I’d ever had.
I’ve made this recipe countless times since that day. I’ve altered the ingredients slightly to make it healthier. Fortunately, the modifications are unnoticeable.
Makes 1 loaf
- 1 1/2 cups sugar (I use 1 cup or 1/3 cups coconut palm sugar)
- 1/2 cup water
- 1/2 cup vegetable oil (I use 1/3 cup)
- 2 eggs
- 1 1/2 cups plus 1 tablespoon flour (I use 3/4 cup All Purpose Flour and 3/4 cup Whole Wheat Pastry Flour), (spoon and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon (I use 1 teaspoon pumpkin pie spice instead of the cinnamon, nutmeg, and cloves)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- Pre-Heat oven to 350 degrees.
- In a large bowl, combine the pumpkin, sugar, water, oil, salt, and eggs. Beat until well mixed.
- Place a sieve over the bowl and sift in the flour, baking soda, cinnamon, baking powder, nutmeg and ground cloves. Mix until smooth.
- Grease a 9×5 inch loaf pan and dust with flour.
- Bread: Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
- Muffins: Bake for 22 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
- Serve plain, buttered or with cream cheese.