Pumpkin Bread

As promised, I finally made pumpkin bread and so have the recipe and picture to share.  It was my contribution to the veritable feast we had over at my friend Steph's house while watching the Oregon-USC football game last weekend.



I usually process a pumpkin at least once a year, but I hadn't gotten around to it yet this year, so this batch was made with canned pumpkin.  You get about the right amount from two 14.5 ounce cans, available widely this time of year (Trader Joe's, etc).  If you've never processed a pumpkin before, here is a good how-to from The Muffin Myth.  I like to leave my pumpkin puree a little chunky, that way you get a little bit of texture and burst of flavor in the middle of your bread.

Pumpkin Bread Recipe:

Ingredients:
Dry:
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
Wet:
3 cups solid pack pumpkin puree
1 cup vegetable oil
4 eggs
1 teaspoon vanilla
Topping:
4 Tablespoons sugar
1 1/2 teaspoons cinnamon
3 Tablespoons packed dark brown sugar

Directions:
Grease and flour two 9 x 5 inch bread pans.  Preheat oven to 350 degrees F.
Measure flour, sugar, baking soda, salt and spices into a large bowl and stir to blend.  Add pumpkin, oil, eggs and vanilla.  Beat until well combined.  Pour batter into prepared pans. (You can also include 1/2 cup of chopped walnuts if you like, add with wet ingredients.)
In a small bowl, mix together the topping ingredients.  Sprinkle them evenly over the batter in the two pans.
Bake for approximately 1 hour, or until toothpick comes out clean.

Megan also made Orangette's Caramel Corn, which was delicious.