The Kids and I made pumpkin bread. LOTS of Pumpkin bread. Because we have LOTS of pumpkin.
We made both Normal and Gluten Free breads.
We actually doubled the recipe below when we made it:
3 cups pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
5 1/2 teaspoons pumpkin pie spice
Preheat the oven to 350 degrees. Grease and flour three 9×5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, and spices; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
1 1/2 cups of Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. Xanthan Gum
1 tsp. cinnamon
1/2 tsp. all spice
1/2 tsp. nutmeg
1/2 cup (1 stick) unsalted butter, softened
1/2 brown sugar
1/2 granulated sugar
1 tsp. gluten-free vanilla extract
1 1/4 cup pumpkin puree
Preheat oven to 325 degrees. Line muffin tin cups with paper cupcake liners. In a medium bowl, combine all dry ingredients together and set aside. In a large bowl, using an electric mixer, beat the melted butter, sugars, eggs and pumpkin until smooth (the batter will be thick). Fill each liner 3/4 full with batter and bake until the top feels firm and a toothpick can be inserted in the center and comes out clean (about 25 minutes).