It seems as though the months of October and November are devoted to pumpkin recipes. I hope you’re not pumpkin’d out, because here is another really good one. I had actually intended to post this in November, but wow… things got really busy there for a while. Something about Thanksgiving…
Anyway, I love how easy this recipe is, and it really makes for great gifts. In fact, I made it with miniature loaf pans and gave them to Little Mouse’s teachers on the last day of our fall Homeschool Co-op. It’s amazing how something homemade will make someone’s day. Because it takes a little preplanning and time, it makes a gift even more special. While I was at it, I threw a couple loaves in for dessert to take to a family that I was providing dinner for one night. This recipe will make 2 large loaves or 6 miniature loaves.
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can pumpkin puree (15 oz)
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon gloves
- 2/3 cup apple juice
- 1 cup chopped walnuts or pecans (optional)
Pre-heat the oven to 350 degrees. Grease and flour either 2 large loaf pans or 6 miniature loaf pans.
In a large bowl or a stand mixer, blend together the sugars and oil until smooth. Add eggs one at a time, blending well after each addition. Add the pumpkin puree and mix until smooth.
Sift together the dry ingredients. Add 1/3 of the dry ingredients into the batter, blending until incorporated. Continue adding the dry ingredients until all is combined. Mix in the apple juice. Stir in the walnuts or pecans.
Pour into the prepared pans. If you want to add a little extra to this bread, sprinkle the tops with Cinnamon Sugar before baking.
Bake at 350 degrees for 55-60 minutes if using large loaf pans, or 35-45 minutes if using miniature loaf pans. Or until a wooden toothpick comes out clean when inserted into the center of the bread.