While pumpkin bread may evoke a sense of autumn, at our house it is a favorite all-year long. For me it brings me home to my mother's blue and yellow kitchen where we often enjoyed a thick slice covered in cold butter. I especially love the contrast of the moist center with the crunchy top.
Makes two large loaves.
3 cups sugar
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
2 1/4 c. unbleached all-purpose flour
1 can pumpkin puree
1 c. canola oil
1 c. water
Preheat oven to 350 degrees. Spray two large loaf pans with Pam.
In a large mixing bowl, whisk together all dry ingredients.
Make a well in the center of dry ingredients and add wet ingredients all at once. Stir or whisk until well blended but do not beat.
Divide evenly between pans. Bake at 350 for one hour. Test that the top is firm and not wet. May need another 3-5 minutes if moist.