I don’t know what season it is anymore because apparently, it’s OK to be 37 degrees when you wake up in the middle of MAY. MAY, Indiana, May. And what is this? Is it going to go from 60 one day to 83 the next? SURE. Why not.
Obviously, I have a few issues with the weather right now.
I’m so tired of waking up cold and then wondering why the heck I’m wearing a coat in the afternoon. It was pretty cool at the farmer’s market on Saturday morning, and without the sun it was just dreary and yucky. Yes, yucky.
Pumpkin is typically a fall flavor, where every food blog has pumpkin-everything for a month straight until you’re so tired of it you want to bash your neighbor’s pumpkins up. I had a can of pumpkin left over from the fall, and I figured I’d use it to make pumpkin bread. WHY NOT, it’s freaking 37 degrees in May so I can do what I want.
This is one of my favorite bread recipes. I adapted it from Alexandra’s Kitchen by adding light brown sugar, molasses, allspice, and cloves. If you ever find yourself with a can of pumpkin, make this. It is SO moist. Seriously.
And if you liked this bread, you gotta try it with PUMPKIN BEER – find the recipe here!
Makes 2 loaves
- 1 cup white granulated sugar
- 1 cup light brown sugar
- 1 cup canola oil
- 1 15 oz can pumpkin
- 3/4 cup water
- 4 eggs
- 1 tbsp molasses
- 3 cups all purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cloves’
- Preheat the oven to 350.
- In the bowl of a stand mixer (or a bowl with your hand mixer ready,) mix both sugars and oil together until well blended. Add eggs one at a time and mix on medium speed. Add the pumpkin puree, water, and molasses and mix to combine.
- In a separate bowl, whisk the flour, baking soda, cinnamon, salt, allspice, nutmeg, and cloves together. Start to mix your dry ingredients into the wet about a 1/2 cup at a time until everything is incorporated.
- Spray your pans (I’ve been using a sunflower oil spray) and lightly dust them with flour. Pour the batter into the pans equally. Pans will be about half full, but I promise they will rise.
- Bake for 50-55 minutes or until a toothpick comes out clean. The bread will darken into a lovely brown. Let cool before you slice into them. Because you will want to eat this bread immediately. Just try not to eat BOTH loaves