Our Favorite Pumpkin Bread

I found this pumpkin bread recipe several years ago on a blog that is no longer on the web.  It's one of our favorite Fall treats.  I actually blogged it in a random post several years ago, but made it again this week after roast and prepping my own pumpkin for the first time.  I think it's about time this pumpkin bread deserves it's own post...

Sort of Low-Fat Pumpkin Bread
Makes 2 loaves

Butter or cooking spray, for greasing pans
1 cup sugar (you can use Splenda, but I haven't tried it personally)
1 cup dark brown sugar
½ cup vegetable oil
2 whole eggs, plus 3 egg whites [or 6 egg whites]
20 oz pumpkin (if it’s canned, don’t use pumpkin pie mix—make sure it’s plain pumpkin)
1 t. vanilla
3 ½ cups flour
2 t. baking soda
1 t. baking powder
2 t. salt
1 t. nutmeg
1 t. allspice
1 t. cinnamon
½ t. cloves
2/3 cup water

Preheat oven to 350. Grease two 9 x 5 loaf pans with butter or cooking spray, and set aside.

Cream together sugars and oil in a large mixing bowl; add egg whites, pumpkin, and vanilla and mix well.

Sift together dry ingredients; add to pumpkin mixture alternately with water, mixing well after each addition.

Pour into prepared pans and bake for 60-75 minutes, switching placement in the oven halfway through to ensure even baking.

Bread is done when a tester (I use a thin wooden skewer or a poultry lacing pin) comes out clean. Turn out onto wire rack to cool.

Notes:

• To up the yum factor on mine, I chopped up about 1/3 c. walnuts and 1/3 c. dried cranberries, tossed them together with a tablespoon of brown sugar and a dash of cinammon.  I took all of that and placed it down the center of the loaf before placing it in the oven.  I usually place it on top because of picky eaters in our house, but it could also be mixed in (but I like to save the top for last).  Pecans or raisins would be good too.
• I've replaced up to half the white sugar with sucanat and half the flour with whole wheat and not had any adverse results. 
• A handful of mini chocolate chips thrown in the batter is awfully yummy also!
• I'd like to find some mini loaf pans, primarily for portion control.  My goal is to get to where I can spend one day a month baking a few batches of cookies and a few quick breads for desserts and snacks to stock the freezer with (though I really need a bigger freezer before I get too far into this). 
• These freeze great, and the recipe doubles well.  I haven't had any loaves last very long in the freezer, though =)
• 'Roasting and prepping my own pumpkin was a little more work than I'd expected, but I think it made the bread even better.  I'm going to have to pick up a few more pumpkins soon!
• I've also made these as cupcakes with cream cheese frosting and they were amazing.

This post linked at The Grocery Cart Challenges Recipe Swap, Designs by Gollum's Foodie Friday and Ann Kroeker's Foodie Friday.  Go find some new recipes!

Comments

[Mary]

This looks so pretty! I really didn't need another recipe for pumpkin bread but this looks so appealing I've concluded one more won't hurt. I hope you have a wonderful weekend.

[Sue]

I make a lot of banana bread, but rarely make pumpkin bread. I need to make this, soon.