When you’re not really a baker and decide to make Pumpkin Bread for the first time in your life, you’re setting yourself up for quite a task. But when you’re living in New York and not sure of what you have or you don’t in a kitchen, things can get even more adventurous. Unaware of my roommate’s possession of an electric mixer, I sought out a hand mixed Pumpkin Bread recipe from the perilous ghettoes of cyberspace—a terribly designed and laid out hoopla of everything pumpkin. This recipe makes 2 loaves! Note that I substituted the eggs for egg beaters, raisins with dates and the vegetable oil with olive oil.
16 oz. can of pumpkin
3 1/2 cups all purpose flour
2 tsp. baking soda
3 cups of sugar
1 cup vegetable oil
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. allspice
1 cup chopped pecans
1/2 cup raisins
2/3 cup water
1. Preheat oven to 350 degrees F
2. Mix flour, soda, salt, cinnamon, allspice, nutmeg and sugar
3. Add eggs, water, oil and pumpkin
4. Stir until blended. Add raisins and nuts, mix again.
5. Pour into 2 lightly greased and floured 9″ x 5″ loaf pans
Bake for approximately 1 hour. The test for doneness is the toothpick test, where you poke the bread and if it comes out clean, then it must be done. It actually took my loaves about an hour and 20 minutes to bake. However, I think that will vary from oven to oven. The results were fabulous, my bread had that gorgeous, spicy orange that is so reminiscent of the fall. The olive oil was a luxurious substitution that allowed for a buttery uniformity and a chiffon-like flavor that highlighted the flavors of the pumpkin and spice. I left one loaf at home and brought the other to the office and it just kept tasting better the longer it sat.