This recipe works just great with canned pumpkin so don't hesitate to do so—I did it that way for years and years with delicious results. The amount of cinnamon and nutmeg is very light and barely noticeable so if you want to double their amounts for a more 'pumpkin pie' kind of flavor go right ahead. It will turn out great.
You can add a cup of chopped pecans or walnuts, a handful of coconut, or a handful of any dried fruit that appeals to you, chopped to about the size of raisins. Coating the top of the loaf with large crystal decorative sugar looks festive. This can also be made into muffins. Fill each well greased cup about 3/4's full and bake for approximately 25 minutes. Check them often and try not to overcook. They freeze and travel well too!
- 2 cup sugar
- 1 Tbsp baking soda
- 1 tsp cinnamon
- 1.5 tsp salt
- 2 cup pumpkin puree
- 4 eggs
- 0.67 cup water
- 0.5 cup yogurt
- 0.5 cup vegetable oil
- 3.5 cup all-purpose flour
- Pre-heat your oven to 350 (F). Mix the sugar, oil, yogurt, water, eggs and pumpkin puree together until well blended. Add the salt, cinnamon, nutmeg, baking soda and flour, and again mix together. Do not over mix once the flour is in or you will make your bread tough.
- Split the batter between 2 bread loaf pans that have been very well oiled.
- Bake for at least 1 hour, or longer, until a toothpick in the middle comes out clean.
- Let cool in the bread pan until you can handle it easily, then finish cooling on a wire rack. It will keep for a week on your counter in cling wrap, 2 weeks if you keep it in the refrigerator. This bread freezes very well.
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