For BooMama's Open House, I made pumpkin bread for you! If you have been with the Fremont House Kitchen for long, this may seem familiar. But...it's so tasty I just couldn't resist. I sliced into it tonight and spooned on some of Patty's apple butter. Delicious!
From Cottage Living Magazine, November 2006
This recipe doubles and even triples really well. A single recipe will make four little loaves (bake for 36 minutes).
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 plus 1/8 teaspoon kosher salt
1-1/3 cups sugar
1/3 cup canola oil
1 cup plus 1 1/2 tablespoons canned unsweetened pumpkin
1 large egg
1. Preheat oven to 350. Grease and flour an 8x4 loaf pan. Stir together the first 6 ingredients.
2. In a separate (large) bowl, combine sugar, oil, and pumpkin. Beat at medium speed with an electric mixer until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at a low speed until blended. Transfer batter to prepared pan.
3. Bake at 350 for 1 hour 5 minutes or until loaf is golden and a wooden pick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Remove from pan.