Thanks to a combination of aromatic spices, this is an extraordinarily good pumpkin bread, and it’s also easy to make. Be sure to use plain canned pumpkin and not the pumpkin pie version, which has spices already added to it.

　　

Ingredients

makes two 8 x 4 x 3-inch loaves

　　3 1/2 cups all-purpose flour

　　2 teaspoons baking soda

　　1 1/2 teaspoons kosher salt

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground nutmeg

　　1/4 teaspoon ground cloves

　　1/2 teaspoon ground ginger

　　One 15-ounce can pumpkin purée

　　4 extra-large eggs, at room temperature

　　8 tablespoons (1 stick) unsalted butter, melted and cooled

　　1/2 cup vegetable oil

　　3 cups sugar

　　

Step 1

Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Lightly butter and flour two 8 x 4 x 3-inch loaf pans, tapping out any excess flour.

　　

Step 2

Combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl and set aside.

　　

Step 3

Using a mixer set on medium speed, beat the pumpkin purée, eggs, butter, vegetable oil, sugar, and 2/3 cup water for 3 minutes, or until well blended, occasionally scraping down the sides of the bowl.

　　

Step 4

Turn the mixer to low and combine the flour mixture with the pumpkin mixture, beating just until incorporated, with no streaks of flour remaining.

　　

Step 5

Pour the batter into the prepared pans. Bake the loaves for 45 to 50 minutes, or until a toothpick inserted into the centers comes out clean.

　　

Step 6

Remove the loaves from the oven and cool in the pans for 10 minutes. Use a sharp knife to loosen the edges of the loaves from the pans and cool for another 10 minutes. Remove the loaves from the pans, transfer to a wire rack, and allow to cool for 15 minutes.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.