Pumpkinalicious

Here's the recipe for the pumpkin bread I posted about yesterday; it is moist and delicious, and my kids love it.

Pumpkin Bread

2¼ cups sugar
1 cup vegetable oil
4 large eggs, beaten
1 cup orange juice
1 15-oz. can pure pumpkin
3 cups flour
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp baking soda
½ tsp salt
½ tsp baking powder
½ cup chopped walnuts

Preheat oven to 325°. Butter and flour two 9x5x3" loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs, orange juice, and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl. Stir dry ingredients into pumpkin mixture in two additions. Mix in walnuts.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 15 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Freezes bee-yoo-tifully.

Comments

[Nancy Friedman]

As my brother would say, "You know what would make this REALLY good? Chocolate chips!"

[debbie]

Pumpkin, orange juice and all those spices. It's gotta be good!

[Sandy]

Once again, a recipe of yours has turned out mahvelous. We love pumpkin bread around here and usually take the easy route of the Trader Joe's mix, made into muffins and packed into lunchboxes for morning snack. Having blown through our stash (TJs only stocks it seasonally in late autumn, it seems), it was necessary to turn to scratch. OMG. I've tried other recipes,and this is by far the best. (It also has more sugar and oil than the others, natch!) We left out the walnuts cuz kids don't like them. I think my family of 4 will polish off this loaf within 24 hours. Thank goodness there's a second loaf for the freezer!