Meatless Monday: Pumpkin Bread for all seasons
Monday, November 30, 2009 at 5:18PM 
Today, I break away from my focus on dinner entrees for Meatless Monday and bring you my current (and always) favorite quick bread for breakfasts and snacks -- Pumpkin Bread.
This recipe comes from a friend of mine and has a story of its own. For the sake of anonymity, I'll leave that for another time. As usual, I've added some modifications of my own, though these are only slight because it really is a fabulous recipe (and simple!).
In a large bowl, combine 3 1/2 cups flour, 3 cups sugar, 1 1/2 tsp each of cinnamon, ground cloves and nutmeg, 1 1/2 tsp salt, 2 tsp baking soda, 1/2 tsp baking powder and 1-2 cups add-ins (I did all raisins, but the original recipe splits raisins and walnuts). Mix these ingredients well. Then, add to the mix 1 cup pumpkin (I've made it with fresh pureed or 1 whole can of Libby's - both to great success), 1 cup vegetable/canola oil, 4 eggs, and 2/3 cup water. Again, mix well. (NOTE: I read recently somewhere out there that tossing the raisins lightly in flour before adding them to the batter will keep them from falling to the bottom. I haven't tried this, but you might try adding them at the end slightly floured.)
This recipe makes about 4 loaves, if using aluminum loaf pans. This past attempt found me filling whatever I could and so I made 6 jumbo muffins, a cake pan, and a silicone loaf pan. I filled each halfway and baked at 350F. The muffins came out after about 35 minutes; the cake pan came out at 45 minutes, and the loaf came out at just over an hour. Delicious!
