3 c. sugar
1 c. vegetable oil
3 large eggs
1 15 oz. can solid pack pumpkin (not pumpkin pie mix)
3 c. all-purpose flour
1/4 t. ground cloves
1 t. ground cinnamon
1/2 t. ground nutmeg
1 t. baking soda
1/2 t. salt
1/2 t. baking powder
1 c. coarsely chopped walnuts (optional)
Toast chopped walnuts in sauté pan on top of stove over medium heat, watching them carefully, and stirring them occasionally. It takes me about 5 minutes to begin smelling the aroma, which lets me know they’re done. When they are just beginning to toast, dumping them out quickly onto a saucer will slow the browning process down dramatically. (You don’t want to burn them, which can happen in a heart beat: that’s why you watch them carefully.)
Preheat oven to 350º.
Prepare loaf pans by either using a baking cooking spray, or by wiping them down with shortening (or butter), and then coating them with flour ( about a tablespoon full of flour, shaken around the pan until all sides are coated). This will help the loaves slide out of the pan, and onto your cooling rack.
Beat sugar and oil in a large mixing bowl to blend. Mix in eggs and pumpkin. In another bowl, sift together the flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Stir into pumpkin mixture in two additions. Fold in toasted walnuts.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes, depending on your oven, and they type of loaf pan you used. (Glass loaf pans tend to take longer than metal loaf pans, for example.) Using a sharp knife, loosen bread from the sides of the loaf pans. Turn loaves out onto cooling racks, and cool completely.
1 1/4 cup pumpkin puree
2/3 cup sugar*
2 tbsp brown sugar packed*
2 tbsp coconut oil
2 eggs beaten
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp kosher salt
1/8 tsp ground ginger
1 1/2 cups all purpose flour*
1 tsp baking powder
1 tsp baking soda
2/3 cup raisins
Preheat the oven to 350 degrees.
Mix all the ingredients in a large mixing bowl.
Pour the mixture into a loaf pan and place into the center of the oven. Mix until just incorporated – try not to over-mix.
Bake for 50-60 minutes, or until a knife or toothpick comes out clean when inserted into the center. Remove from the oven and cool completely on a cooling rack.
1 and ¾ cups all-purpose flour
1 teaspoon baking soda
2 ¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ teaspoon salt
2 large eggs
¾ cup granulated sugar
½ cup packed light brown sugar
1 ½ cups pumpkin puree
½ cup vegetable oil
¼ cup orange juice
1 cup semi-sweet chocolate chips
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F to prevent the bread from browning too soon.
Spray a 9×5 loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves and salt together until combined.
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined.
Whisk in the pumpkin, oil, and orange juice.
Pour these wet ingredients into the dry ingredients and gently mix together. Be sure not to over mix – there will be a few lumps.
Gently fold in chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from browning too much.
Insert a toothpick into the center of the loaf – if it comes out clean with just a few crumbs, it is finished baking.
Allow the bread to cool completely in the pan on a cooling rack.
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs (room temp)
1/2 cup sour cream or plain yogurt (light or regular)
1/3 cup vegetable oil
1 cup firmly packed brown sugar
1/4 cup white sugar
1 teaspoon Vanilla extract
1 cup canned pumpkin puree (not pie filling)
1/3-1/2 cup chopped pecans or walnuts (optional)
For the Praline Topping
1/4 cup firmly packed brown sugar
3 Tablespoons butter, softened
1/2 cup chopped pecans or walnut
Preheat the oven to 350F.
Lightly grease a large loaf pan. You can line it with parchment paper for easier removal. Mix all Praline Topping ingredients until crumbly. Set aside.
Combine all the dry ingredients in a bowl. Whisk together to mix. Set aside.
Place all the wet ingredients, including the brown and white sugar, in a mixing bowl. Mix together well.
Fold in the dry ingredients into the wet one. Make sure that everything is well-incorporated and no flour spots appear. Fold in the nuts (if using).
Pour the batter into the prepared loaf pan. I suggest using a light colored loaf pan so the bread does not get too dark.
Sprinkle the praline topping onto the batter. Distribute the topping as evenly as you can.
Bake for 50 – 60 minutes or until a toothpick inserted into center of the loaf comes out with only a few crumbs clinging to it.
Cool in the pan for about 15 minutes then remove it by lifting the parchment paper. Transfer to a wire rack and cool completely before slicing. This will ensure the bread will not break apart.