it’s the great pumpkin

pumpkin bread

Ahhh. Fall is in the air! I am looking forward to apple picking and possibly visiting a pumpkin patch. Did you know that there is currently a pumpkin shortage on the east coast due to Hurricane Irene? Luckily, this doesn’t extend to canned pumpkin. Libby’s apparently only grows one kind of pumpkin in a single location in Illinois. I’m not sure if that’s exactly the best business model (diversify much?), but it’s a good thing for this season’s baked goods!

dry and wet outa the oven

pumpkin bread
printer-friendly recipe
adapted from Real Simple
serves: 6-8

1 1/2 cups pumpkin pie filling
1/4 cup canola oil
3/4 cup granulated sugar
1/2 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Preheat oven to 350 degrees F. Oil a 9″x5″ loaf pan. In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly stir the flour mixture into the pumpkin mixture. Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Slice and serve.

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