Pumpkin recipes are typically confined to the cooler months, and with the warmth of spring quickly approaching cooking with this robust winter squash is unusual. However this is a quick breakfast bread I have made before for my family, and it is always gladly welcome and enthusiastically enjoyed, no matter what the season.
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
3/4 cup canned pumpkin
3/4 cup vegetable oil
Heat oven to 350F. Grease a loaf pan.
Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder and salt together in a large bowl.
Beat eggs, white sugar, brown sugar and vanilla extract in a large bowl with an electric mixer until combined, about 30 seconds.
Beat in pumpkin and oil. Add flour mixture, mix until batter is blended and smooth.
Pour batter into the prepared loaf pan.
Bake until top is brown and a toothpick inserted into the center of the bread comes out clean, about 45 to 60 minutes. Let cool in the pan about 30 minutes before slicing.
Recipe adapted from The Northwest Arkansas Democrat Gazette, November 2016