I know most people save their pumpkin recipes for the fall. The first cool breeze rolls around in September and all of a sudden there are pumpkin lattes and pies popping up from around every corner.
Pumpkin is one of my favorite flavors, and I can't just wait around for "seasons." After an especially rough week a couple of weeks ago, I needed a little catharsis and a little pick me up. Baking does that for me. It's easy enough to follow a recipe and have a little instant gratification when it's done. Instant gratification you can eat!
So I got to cooking. I've made a lot of pumpkin breads in my time, sampled many a recipe. This one is by far the best out there. Incredibly moist, I attribute it to using a little less flour than many of the recipes I've tried, along with the canola oil in place of butter.
I brought in a piece to work and bregrudingly shared it with my coworker. She loved it as much as I did and agreed it's her new favorite pumpkin bread also. Guess I know what I'll be bringing in to the office next time I need her to stay late!
1 1/2 cups flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup Canola oil
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
- Preheat the oven to 350. Combine the flour, salt, sugar, and baking soda.
- In a separate bowl, mix the pumpkin, oil, eggs, 1/4 cup water and spices together.
- Combine the wet ingredients with the dry ingredients. Mix just until blended.
- Pour into a greased loaf pan and bake 50-60 minutes. Turn out of pan and cool on rack.