*Pumpkin Bread

I believe I got this recipe from Mom, but am not certain about this. I remember her making pumpkin bread and I really liked it so starting making this myself.

This bread is very good on its own but could try adding the streusel topping from Stella Parks Pumpkin Muffins. Another topping option is to sprinkle 1/4 cup roasted, salted pumpkin seeds (aka pepitas) on the top of the batter before it goes into the oven and gently press them into the batter to ensure they stick. I would probably skip the nuts in the bread if I used the streusel topping.

I found a recipe very similar to the recipe below, except it uses 3 1/2 flour and 2 1/2 cups sugar), and adds 2 teaspoons vanilla extract. It does not add nuts or raisins.

To make Pumpkin Muffins, bake at 350°F for about 18-20 minutes. I made 1/2 recipe to make muffins following the suggestions in parnetheses for flour and sugar. I added the vanilla and 1/2 raisins. 1/2 recipe made 12 muffins filled to the top of the muffin cups. They were very good and did not fall apart like some I have made. The raisins were a nice addition. Maybe try adding just 1/2 cup water instead of 2/3 cup. The muffins started to spread over the muffin cups like mushroom shaped muffins, although just a tiny bit. It was not a huge distraction.

3 1/3 cup flour (try 3 1/2 cups)
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
1 1/2 tsp. salt
3 cups sugar (try cutting back to 2 cups: 1/2 cup packed brown sugar and 1 1/2 cup granulated sugar?)
1 cup oil
4 med. eggs
[2 teaspoons vanilla extract]
2 c. pumpkin (fresh or canned - one 15 oz.can)
1 cup toasted pumpkin seeds (can substitute walnuts or raisins, or both)
2/3 cup water

Preheat oven to 350°

Sift the flour, spices, baking soda, and salt together.

In a separate bowl, mix the sugar, vegetable oil, and eggs [and vanilla]. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Add the water. Once the ingredients are all incorporated pour into two well greased 9 by 5 by 3-inch loaf pans [I use 8 1/2" x 4 1/2" x 2 1/2" pans for a taller loaf].

Bake for 1 hour and 15 minutes. Bake until a toothpick inserted into the middle of the loaf comes out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 350° F., but bake for 30 minutes.

Breads keep very well refrigerated and can be frozen. Makes an excellent breakfast, sliced and toasted (good spread with cream cheese); also as holiday gifts.

Makes 2 loaves, or 24 muffins