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This time of year, pumpkin is the flavor du jour, and I am certainly not complaining. I am generally a fan of all things pumpkin... pies, cookies, ice cream (even pasta sauce)... but as a more savory inclined person, pumpkin bread is the top of my list. It has all the flavory goodness but a whole lot less of the sweetness.
As I've confessed previously, I am a rather reluctant baker, but this recipe is simple. With only four steps from start to finish, it's pretty hard to mess up (as long as you know how to use an oven and a can opener!)
Check out the details below, and get more tips from Epicurious... the reviews also have some great recommendations. Specifically, I go for a little less sugar and plan to try some of the suggested substitutions for the veggie oil - coconut oil sounds especially good!
Ingredients:
- 3 cups of sugar
- 1 cup vegetable oil
- 3 large eggs
- 16 oz can of pumpkin puree
- 3 cups all purpose flour
- ground cloves, nutmeg, and cinnamon (1 teaspoon each)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
