Well, Judy has done it again. She delighted all of us with a sweet and spicy pumpkin loaf. It’s a perfect complement to a crisp fall morning and your second cup. A wonderful combination highlighted by pumpkin, cinnamon, nutmeg, allspice, cloves and a whole lot of love.
Here are Judys' notes:
Pumpkin Loaf
3-1/2 cups all purpose flour, plus more for the pans
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
1-15oz can pumpkin puree
2 tsps fine salt
2 tsps baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground cloves
2/3 cups water
*unsalted butter for the pans
Preheat oven to 350 degrees F, then butter and flour two 9x5” loaf pans.
Whisk together the sugar and oil in a large bowl until well combined and then whisk in the eggs and pumpkin until combined.
Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine and then repeat with the remaining dry ingredients and water.
Divide the batter between the two prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour.
Let the loaves cool in the pans on a wire rack for 10 minutes and then remove from the pans and let cool completely, about 1 hour.
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