Daniel’s Pumpkin Bread
By Yankee Magazine|Mar 05 2008|
“The aroma of pumpkin and spices never fails to whet the appetite as it fills the inn. We serve this bread every day and present it as a special gift on holidays.” –The John Hancock Inn, Hancock, New Hampshire
Yield:
Makes 5 small or 2 medium loaves
Ingredients
1-1/2 cups granulated sugar
1-1/2 cups brown sugar, firmly packed
1 cup oil
3 eggs
2 cups pumpkin puree
3 cups flour
1-1/2 teaspoons ground cloves
1-1/2 teaspoons cinnamon
1/2 teaspoon allspice
1-1/2 teaspoons nutmeg
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
Mix together sugars and oil. Beat in eggs and pumpkin. Sift together remaining ingredients and add to creamed mixture, blending well. Pour into lightly greased loaf pans. Bake at 350 degrees F for 1-1/4 hours. Other goodies such as raisins, nuts, or chopped dates may be added.
This is the only Pumpkin bread recipe that I’ve ever used. Amazing