Botanical Pumpkin Loaf Bread

When the weather starts to get a bit chilly I always seem to get the urge to make my favorite pumpkin bread.   My baking vessel of choice is Nordic Ware's Botanical Pumpkin Loaf Pan.   I absolutely love it!  [And no, they are not sponsoring this post.]  I bought this pan a while ago at Williams-Sonoma but unfortunately they don't sell it anymore.  They do sell something very similar though.  Luckily you can still find this  pan here on the Nordic Ware site.   

My go-to pumpkin bread recipe yields two loaves so I think that's the perfect excuse for me to buy another pan, don't you think?

Pumpkin Bread

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).