Years ago, my mother gave me a recipe for pumpkin bread that was more of a creative work of art. Someone painstakingly added images for all the ingredients, including the measurements. They even included unique artwork for each set of the directions.
While darling, I have hedged making the actual recipe for two reasons: the cup of shortening and the 2 3/4 cup of sugar. The quantity of fat and sugar in a recipe is primary the reason I will skip over a discovered creation in search of another. The recipe, to its credit, does make two loaves. However, it is still 1/2 cup of just shortening in a loaf of bread.
Something else I’ve noticed in recipes — particularly pumpkin — is the lack of spices. 1 tsp of cinnamon for two loaves? What? Cinnamon is a loved flavor that doesn’t really get over-powering.
Inspired by the season and my current obsession with pumpkin, I opted to make the recipe but with changes. The pumpkin bread is not a far jump from a banana bread recipe I have. So, I combined the two.
By dropping the fat and sugar content while upping the pumpkin and spices content, I managed to create a pretty decent pumpkin bread recipe.
Without further adieu:
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 baking soda
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp allspice
1/8 tsp salt
1/2 cup chopped nuts (I used walnuts)
1 cup of pumpkin (not pie filling)
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp vanilla
1/4 cup cooking oil
1) In a medium mixing bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, allspice, salt and nuts.
2) In a large mixing bowl, stir together eggs, pumpkin, sugar, vanilla and oil. Stir dry ingredients into the wet.
3) Spray loaf pan with non-stick cooking spray. Spread batter in prepared pan. Bake in a 350 degree oven for 45 to 50 minutes or until a toothpick inserted near center comes clean.
4) Cool bread in pan for ten minutes. Remove loaf and cool completely on wire rack.
Makes one loaf.