I’m not a huge “sweets for breakfast” kind of person (my all-time weakness is actually a toasted everything bagel with lox and schmear). But I have some friends coming to visit, and they definitely have some sweet teeth. Pumpkin bread is a perfect compromise; it’s not too sweet, but it’s still kinda like coffee-cake. You can eat it hot or cold, plain or with cream cheese. It can be a good breakfast, brunch, or dessert. And it’s stupid-simple (despite all the ingredients involved).
N.B. This recipe probably worked well for me because I didn’t exactly follow strict measurements. Apologies to those who are annoyed. Cooking involves improvisation–play all recipes by ear. =)
PUMPKIN BREAD (makes one loaf)
- One can pumpkin
- 1/3-1/2 cup canola oil
- 0-1/3 cup water
- 2 eggs
- 1.25-1.5 cup sugar
- 1.5-1.75 cup flour
- Baking powder (less than a teaspoon)
- Baking soda (less than a teaspoon)
- Pinch of salt
- Ground cloves
- Ground ginger
- Preheat oven to 350*F, and grease a loaf pan.
- Mix the eggs, pumpkin, olive oil, and 1.25 cups of sugar in a bowl.
- Add the baking powder, baking soda, salt, nutmeg, cinnamon, allspice, cloves and ginger.
- Add the flour in batches until fully incorporated. If it ever gets too thick, add a splash of water.
- “Season” once more with your spices and sugar (if you don’t think it’s sweet enough).
- Place in the loaf pan, and bake for about 75 minutes, or until fully cooked and golden.