Pumpkin Bread

So, I know I haven't posted in awhile.  I have a few recipes that I've been meaning to share (including Tortilla Espanola and Eggplant Parmesan), but I just haven't found time to actually upload the pictures nor sit down to write an entry.  But I just tried this recipe for Pumpkin Bread and it is just THAT amazing that I had to sit down & immediately share it, even though no pictures are uploaded yet (I'll add them....eventually).  This bread is moist and has just the right hint of pumpkin & spices.  I also love the slight brown sugar glaze that I added.

The original recipe for Pumpkin Bread is found over at my favorite site, allrecipes.com.

Pumpkin Bread

Ingredients:

1 (15 oz) can pumpkin puree
4 eggs
1/2 c. canola oil
1/2 c. sweetened applesauce (plain, not cinnamon)
2/3 c. water
2 c. white sugar
1 c. brown sugar
1 c. whole wheat flour
2 1/2 c. all-purpose flour (I used unbleached all-purpose flour)
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger

Directions:
1. Preheat oven to 350 degrees F.  Grease and flour three loaf pans (I used two glass, one metal).
2. In a large bowl, mix pumpkin, eggs, oil, applesauce, water, and sugars.  In a separate bowl, mix flours, baking soda, salt, and spices.  Stir the dry ingredients into the pumpkin mix until just blended (don't over-stir!).  Pour into pans.
3. Bake for 40 minutes.
4.  Mix a little bit of water and brown sugar together (I guessed, but it was maybe 2-3 Tbs. water to like 4-5 Tbs. brown sugar) and drizzle and spread over the top of the loaves.
5.  Return loaves to oven & bake an additional 10-20 minutes until done (test with a toothpick in the center, if it comes out clean, its done).

I let the bread sit in the pans for about an hour to cool before trying to remove them.

*NOTE:  I bought a 29 oz can of pumpkin because it was on sale & all they had left.  I could have easily doubled the recipe, but I only have 3 loaf pans.  So I refrigerated the rest, and I am sure I'll be making this recipe again in a week.

I loved how easy this recipe was to just throw together.  No mashing of bananas like for banana bread, no shredding of zucchini like for zucchini bread.  Just scooping the pumpkin out of the can.  I did feel guilty for using canned pumpkin though (as my boyfriend pointed out "BPA lined tin can! ARGH!").  So I'm kind of wondering what this recipe would taste like using the insides from an actual pumpkin.  Don't know if I'd want to go through all that trouble though...maybe for some day that I'm feeling adventerous.

If you try this recipe on your own, I hope you enjoy it as much as I do!