I must say the fall and early winter are some of my favorite times especially here in Italy. The culinary world comes alive during this season full of chestnuts, pumpkin, soups, and much more. As the weather is turning cooler here in Florence and the first smells of autumn are peeking out I find myself getting more excited to be in the kitchen. This week I've gotten back into the swing of things with soup, chili, pumpkin/sausage pasta and pumpkin bread. Below I want to share one of my team's favorite recipes for Pumpkin Bread. It actually comes from allrecipes.com. It is a tried and true recipe that is sure to please everyone. You can make loafs, mini loafs for gifts or one giant bundt.
Downeast Maine Pumpkin Bread: recipe from
Laurie Bennett allrecipes.com
Ingredients:
1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour | 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. |
| 2. | In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. |
| 3. | Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. |
* I like to add just a bit more spices than the recipe calls for. Also the bread is much better the second day. Freezes well also. Enjoy!!
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