Please tell me that, like me, you don’t feel that pumpkin recipes should only be posted in the 2 weeks preceding Halloween and only up until Thanksgiving and then they should be put away until the next year? Because if you don’t feel the same, there is a good chance that I will cry uncontrollably and will have no choice but to rethink our relationship.
I DO use pumpkin more when Autumn first arrives but then I seem to get into the pumpkin groove and don’t stop using it until…well, I just don’t stop using it. It’s a year round thing for me. I kinda like pumpkin.
Now normally when I make pumpkin bread, I make the pumpkin cranberry one. It is my favorite quick bread; very moist and flavorful. But for the longest time, I have had a printed out recipe for pumpkin bread that was just plain pumpkin bread. Literally had this for years and have never tried it. So I figured it was time. This comes from food.com and while I don’t think it will take the place in my heart
stomach filled by many slices of pumpkin cranberry bread, it was very good for a simple quick bread. It was moist and had good flavor albeit a milder one than I usually make. When I make it again, and I will, I will use more spices in it (I already doubled it so that’s saying something). I changed it a bit from the original but not much. So here you go. If you like pumpkin bread and like making things that twist up old standbys a little, try this one. I don’t think you’ll be disappointed. I made this in 9 inch loaf pans but I think 8 would be better because the loaves were a little thin for my preferences. But when you make this, if you use 8 inch pans, you will probably have to cover it with foil near the end to prevent over browning since the cook time will be longer.
Secret Ingredient Pumpkin Bread
- 2 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 (4 serving size) package of instant gingerbread pudding mix (this is seasonal from Jello. I found it at Super Wal Mart. Also, the original called for butterscotch)
- 1 (4 serving size) package of instant cheesecake flavored pudding mix (the original called for lemon but somehow lemon & pumpkin didn’t sound right to me)
- 5 large eggs
- 1 1/2 cups sugar
- 1 1/2 cup vegetable or canola oil
- 2 cups pumpkin puree (I used canned)
- 4 teaspoons vanilla extract
- Preheat oven to 350 degrees. Grease and flour (or just use cooking spray) 2 8 or 9 inch loaf pans.
- In a large bowl, mix together the dry ingredients (including the pudding mixes) .
- In a medium bowl, beat the eggs well (BAD EGGS BAD EGGS! Erhmmm… sorry.)
- Add the rest of the ingredients to the eggs and mix well.
- Pour the egg mixture into the flour and stir until just combined.
- Pour batter into greased pans.
- Bake at 350 for about 70 minutes (longer if using 8 inch pans) or until wooden skewer inserted in middle comes out clean or with crumbs on it, no loose batter. Cover with foil if it starts to brown too much.
- Let cool in pan for about 5 minutes then turn out onto a wire rack to cool completely.