A recipe that Stacey threw together when she was having a craving for something sweet.
Ingredients:
2 c. pumpkin puree (from can, or see directions below)
2 c. packed brown sugar
2/3 c. white sugar
1 c. vegetable or canola oil
2/3 c. milk
3 1/2 c. all purpose flour
2 t. baking soda
1 t. salt
1/2 t. ground nutmeg
1/2 t. ground cloves
2 t. ground cinnamon
Pecans – optional garnish
Method:
Preheat oven to 350 degrees. Grease and flour two bread pans or one cake pan.For quick pumpkin puree, cut pumpkin wedge measuring approximately two cups. Scoop out seeds and place pumpkin in a covered microwave safe dish. Microwave on full for 10 minutes. Check pumpkin, if soft remove from microwave. If not, continue cooking on high in five minute increments until pumpkin is soft. Remove skin and puree in blender.
Next, combine brown sugar, white sugar, pumpkin puree, oil, and milk. In a separate container, combine flour, baking soda, salt, ground nutmeg and cinnamon. Mix wet ingredients with flour mixture until batter is smooth. Pour into prepared pan(s). Arrange pecans on the top of the loaves/cake.
Bake at 350 degrees for 45 minutes, begin testing with toothpick. Depending on oven, bread may take anywhere from 45 minutes to 1 hour 15. When done, take out of oven and cover tightly with aluminium foil. Allow to steam for 10 minutes. Then, remove foil and turn onto cooling rack. Cool completely.
–Recipe by Stacey S.
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