Pumpkin breadChristmas Baking with SusieJ

Measurements [American]

  • 510 g flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp grated nutmeg
  • 200 g sugar
  • 110 g brown sugar
  • 240 mL oil
  • 4 eggs
  • 60 to 120 mL water
  • 470 g canned pumpkin

Preheat the oven to 175 degrees C. Grease two 22.5 by 12.5 by 7.5 cm loaf pans.

Whisk together the dry ingredients in a large bowl. Whisk together the wet ingredients. Mix to combine.

Divide batter between the loaf pans, and bake 50 to 60 minutes, until a toothpick inserted into the middle of the loaf comes out clean.

This is based on Christy Ellingsworth's bread, but, after I had to cut back on my carbs, I found that version too sweet. Less sugar enables more of the pumpkin flavor to come through. I wanted some brown sugar flavor, and never can resist adding allspice. The loaves were too wet for my taste, too dense on the bottom.

Wrapped in plastic, each loaf freezes well.