Autumn has decided to arrive early this year in San Francisco. Guess I might have jinxed it back in September when I wished for a long Indian summer. We recently had a major rain storm come through town and as I watched the constant downpour outside the office window all I could think of was a hot cup of chamomile tea and some freshly baked pumpkin bread.
This pumpkin bread captures the essence of Fall with its cinnamon, cloves and nutmeg undertones. The recipe is extremely easy to make and is a real crowd pleaser so I highly recommend trying it.
Yields 2 loaves (~ 9x5 inch size)
3 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 15oz can of pumpkin
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp salt
Preheat oven to 350 degrees.
Sift flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. Set aside.
In a large bowl with whisk the sugar, eggs and oil until well combined. Add pumpkin and mix until thoroughly combined.
Add dry ingredients to pumpkin mixture and mix until no traces of flour are seen.
Divide batter among two loaf pans.
Bake for about 1 hour or until a toothpick inserted in the cake comes out clean. (I normally check after 50 minutes and adjust the baking time accordingly).