Elaborate, all-day baking projects like towering layer cakes and petit fours can certainly be fun to make, but nine times out of ten I'm drawn to simpler confections. This tried-and-true recipe couldn't be easier to make; it doesn't require an electric beater, and you don't need to spend hours roasting your own pumpkin.
Dense, cakey, and assertively spiced with a heady combination of cinnamon, cloves, ginger, and nutmeg, this pumpkin bread straddles the line between indulgent breakfast and dessert. I'm partial to serving thick slices toasted and slathered with salted butter — because, well, pretty much everything is better with a smear of salted butter — but it's rich enough that it doesn't really need it.
3 cups (21 ounces) granulated sugar
1 cup vegetable oil
3 large eggs
1 15-ounce can solid pack pumpkin
3 cups (15 ounces) all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 teaspoon kosher salt
4 ounces (about 1 cup) chopped toasted pecans, walnuts, or a mix of the two, plus more for the top (optional)
- Preheat oven to 350°F. Butter and flour two 9-by-5-inch loaf pans.
- Whisk together sugar and oil in a large bowl until smooth. Mix in eggs and pumpkin.
- Sift flour, cloves, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into another large bowl.
- Stir into pumpkin mixture in 2 additions, using a silicone spatula. Fold in walnuts, if desired.
- Divide batter equally between prepared pans. Bake until a tester inserted into the center comes out clean, about 1 hour 10 minutes.
- Transfer to racks, and let cool for 10 minutes. Using a butter knife, cut around the edge of loaves. Turn loaves out onto racks, and cool completely.
- Appetizers, Breads
- North American
- 2 loaves