Pumpkin Bread
1 ½ cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ginger
½ teaspoon salt
1 cup canned pumpkin
1/3 cup oil
2 eggs
1 teaspoon vanilla
¼ teaspoon lemon extract (optional)
Heat oven to 350 degrees. Grease bottom only of loaf pan, or line with parchment paper. In a large mixing bowl, combine dry ingredients. Stir in remaining ingredients. Pour into prepared pan and sprinkle top with a generous teaspoon of granulated sugar.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours, before slicing. Wrap and store at room temperature up to 4 days, or refrigerate for up to 10 days.
Big Batch
Sometimes I like to make a big batch to use up an entire 29-ounce can of pumpkin. A 29-ounce can of pumpkin contains 3 ½ cups pumpkin. The batter can be portioned out and frozen to use later, or baked loaves can be stored in the freezer. A big batch makes 4 loaves.
5 ¼ cups flour
3 ½ cups sugar
7 teaspoons baking powder (2 tablespoons plus 1 teaspoon)
3 ½ teaspoons cinnamon
2 teaspoons cloves
2 teaspoons ginger
2 teaspoons salt
3 ½ cup canned pumpkin
1 cup plus 3 tablespoons oil
7 eggs
3 ½ teaspoons vanilla
1 teaspoon lemon extract (optional)
1 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ginger
½ teaspoon salt
1 cup canned pumpkin
1/3 cup oil
2 eggs
1 teaspoon vanilla
¼ teaspoon lemon extract (optional)
Heat oven to 350 degrees. Grease bottom only of loaf pan, or line with parchment paper. In a large mixing bowl, combine dry ingredients. Stir in remaining ingredients. Pour into prepared pan and sprinkle top with a generous teaspoon of granulated sugar.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours, before slicing. Wrap and store at room temperature up to 4 days, or refrigerate for up to 10 days.
Big Batch
Sometimes I like to make a big batch to use up an entire 29-ounce can of pumpkin. A 29-ounce can of pumpkin contains 3 ½ cups pumpkin. The batter can be portioned out and frozen to use later, or baked loaves can be stored in the freezer. A big batch makes 4 loaves.
5 ¼ cups flour
3 ½ cups sugar
7 teaspoons baking powder (2 tablespoons plus 1 teaspoon)
3 ½ teaspoons cinnamon
2 teaspoons cloves
2 teaspoons ginger
2 teaspoons salt
3 ½ cup canned pumpkin
1 cup plus 3 tablespoons oil
7 eggs
3 ½ teaspoons vanilla
1 teaspoon lemon extract (optional)
