For informational purposes only: something I never realized before, and never thought I would end up sharing – some canned “pumpkin” purées are actually made from one or more types of winter squash, such as butternut, Hubbard, Boston Marrow and Golden Delicious. These squash varieties can be less stringy, and they are richer in color, and sweeter in taste, than pumpkin.
I know that this has nothing to do with this recipe. For the longest time, I only made this bread in the fall because the aroma made me think of falling leaves, pumpkin pies and Thanksgiving. But over the years, I’ve developed a taste for it, and I enjoy it whenever the mood strikes me.
This is a very easy recipe. It stays fresh for about a week, and it freezes great. You can enjoy it plain, or with really good cream cheese frosting (recipe included) – dusted ever so lightly with pumpkin pie spice. Cinnamon will do the trick too! And if you’re in a pinch, a can of cream cheese frosting from your pantry and a sprinkle of the pie spice will make you just as happy.
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 2 cups sugar
- 1 tsp. salt
- 3 tsp. cinnamon
- 1 1/2 cup canola oil
- 1 1/2 cup pumpkin
- 4 eggs
- 1 tsp. vanilla
- Mix sugar, eggs, oil and vanilla in a bowl.
- Add the rest of the dry ingredients to the bowl and mix well.
- Divide the mixture evenly into 2 greased and floured loaf
- Bake at 350 degrees for about an hour.
- 1/2 cup softened butter
- 8 oz. softened cream cheese
- 2 tsp. vanilla
- 1 lb. confectioners’ sugar
Combine the butter, cream cheese, vanilla and sugar in a bowl, and beat until fluffy.