I should do more pumpkin recipes, they match so well with my overall color scheme. As with most tea breads, the only trick to this is avoiding over-beating. Otherwise it’s a snap. Begin by preheating your oven to 350 (or 375 if you’re using small 1-pound pans). Apply butter or cooking spray to your pans.
Sift your flour, spices, leaveners and salt together in a bowl.
Combine the pumpkin and eggs in a bowl…
Next combine the oil and sugar in the bowl of a mixer.
Beat for about 30 seconds on medium, then add the pumpkin mixture.
Beat for another 30 seconds, then add half the flour mixture.
Stir on low for about 20 seconds until you can see only a little remaining flour. Scrape the bowl down.
Add the remaining flour mixture.
Stir and scrape.
Scrape the batter into the prepared pans. If you’re using larger pans, divide the batter evenly. For small 1-pound pans, which I’m using here, it’s easier to weigh the batter out. Put the pans on a scale and add about 1 lb. 4 ounces to each.
Bake them 40 minutes, rotate the pans in the oven and bake another 10 minutes or so until a skewer or sharp knife inserted into the bread comes out clean. For bigger loaves, bake about an hour, rotate and bake another 10 minutes. The finished loaves look about like so:
Once they’ve cooled about half an hour, loosen the loaves with a butter knife…
…and knock them out by tapping the corners of the pans on the counter.
Cool completely, slice and serve!