Pumpkin bread, left (with zucchini bread and a coconut doughnut).
This lovely recipe for pumpkin bread is slightly adapted from Elise's at Simply Recipes. It's very moist and lightly spiced -- a nice option for widely divergent palates. Kian and Sadie especially liked it.
Note that the oil used is not one usually used in quick breads: olive oil.
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup canned pumpkin purée
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup chopped walnuts (optional)
Preheat oven to 350-degrees F and grease a 9x5x3 inch loaf pan. Stir together flour, salt, sugar, and baking soda. In a separate bowl, mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, until just combined. If using walnuts, gently fold in. Pour mixture into loaf pan and bake 50-60 minutes until a toothpick poked in the center comes out clean. Turn out of the pan and let cool on a rack. Makes one loaf.
Don't forget to suggest a theme for Retro Recipe Challenge #3!