So, I love this recipe. As soon as September started to feel like fall I needed to make this. And then I found the cutest silicone pumpkin pans at Target!
Kiddo and I finally had the time to make the bread on Sunday. She just recently got over her fear of the electric mixer. Baking is a lot easier (and faster) now that I don’t have to stop for her to be a safe distance away before I turn it on. LOL. She actually really likes using the mixer. I let her lock the top down, and help me move the knob to set the beater speed.
We made the bread according to the recipe except that I ran out of ground cloves (only had a 1/2 tsp) and I used a little whole wheat flour along with the AP. I never know how much WW is too much, so I only put in a tiny bit.
Kiddo did the lion’s share of the work, I only cracked the eggs (because we had a time crunch) and measured the ingredients. This is a pretty forgiving recipe, so it is a time to let a toddler take the lead. The ingredients are going to seem crazy, but this makes two loaves (or 12 pumpkin muffins, 2 medium pumpkin cakes and a loaf), so it isn’t so bad.
- 3 cups sugar
- 1 cup canola oil
- 4 eggs
- 2/3 cup water
- 15 oz (1 can) pumpkin puree
- 2 tsp ground ginger
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp ground cloves*
- 3 1/2 cups all purpose flour **
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- Preheat oven to 325 degrees F. Lightly grease two 9×5 inch loaf pans (or 2 pumpkin muffin pans, 2 medium pumpkin cake pans and a loaf pan).
- In a large bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in the pumpkin and mix until well combined.
- In medium bowl, combine flour, soda, salt, and baking powder. Stir in ginger, allspice, cinnamon, and cloves.*** Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean. Cook 22 minutes for muffins (check at 20), 26ish minutes for medium cake pans, 75 minutes for loaf pans..
- Let bread cool in pans for 10 minutes, then turn out onto cooling rack.
* I ran out of cloves so we only put in 1/2 a tsp and the bread came out yummy- but it is better with the correct amount.
** I put in 1/2 cup whole wheat and 3 cups all purpose flour just because and the bread tasted fine. I frequently make it with white wheat with good results.
*** I usually mix the spices in with the dry ingredients because I think they mix in better, but I forgot today. The original recipe says to mix the spices in with the wet ingredients.