Thanksgiving is upon us and I was inspired from my early morning walk to create this moist and spicy loaf. My walk was down a ravine near my home and the fall foliage is on blast this weekend. The fall season gives me that warm and toasty feeling and all I want to do is curl up on the sofa with a blanket and watch my favourite shows (usually Oprah’s Super Soul Sundays) with a warm cup of coffee or tea.
I have never baked a loaf and I was surprised how great this turned out. It is so so moist, I just love it. Be warned, if you cannot resist temptation like myself you may just eat the whole loaf yourself…. *giggles*
Here are the greeds you need:
- 1 can (500 g) pumpkin puree
- 3 cups sugar
- 4 eggs
- 1 cup olive oil (some people may use vegetable oil but I prefer olive oil with this loaf)
- 3-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/2 tsp ground allspice
- 1/2 cup water
Grab a huge bowl and throw the eggs, oil and sugar in it, stir it up until it’s mixed together. Toss in the can of pumpkin and give it another whirl. Toss in the allspice, baking powder and soda, salt, cinnamon, nutmeg and flour. Mix by hand while dropping in the water a little at a time until it all looks like pumpkin soup. *wink*
Scoop out the mixture into three 8×5 inch loaf pans and bake at 350° for 1 hour and 15 minutes. Let it cool before moving to a wire rack.
Slather with butter and enjoy.
