In former times I had no qualms about wanting to make pumpkin bread all year long. Since then I've expanded my baked goods repertoire so it's now a more seasonal treat... and this is the season! The best thing about pumpkin bread is that, since it's clearly bread rather than cake—just look at the name!—you can eat it for breakfast. Which we did yesterday. Then, since it's packed with sugar we had it for dessert after lunch and dinner.
We had the first loaf with dinner the day before. We hosted friends and made roast chicken and mashed potatoes, so it all felt very Thanksgivingy. Our friends brought pumpkin cookies for dessert which weren't any sweeter than the bread, but they did have frosting on them.
Here's the recipe, if you want to try this decadence for yourself. Super easy.
Preheat oven to 375°. Beat together in the stand mixer:
1 cup oil
2 1/2 cup sugar
1 can pumpkin
Combine in a large bowl and whisk all up:
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
Add to the wet ingredients and mix til combined.
Bake in two ungreased loaf pans for 55-60 minutes.