My most delectable pumpkin bread

It's my favorite time of year, the leaves are turning, the air is crisp and clean, the garden is full of veggies and fruits- including this magnificent "volunteer"!
Time to cook it up!


I find that anything that calls for pumpkin in the recipe is so much more moist and flavorful if you use fresh vs. canned (isn't that always the case?). I roast it whole (if it fits in the oven) at about 350 until its really sagging and the skin starts looking more brown than orange, let it cool until you can handle it, and the skin comes off super easy! Pull out the seeds- save them for toasting if you like- and place the pumpkin in a strainer over the sink. Let it drip off a bit, then puree it. 2 cups of this puree usually equals a can.
A pumpkin like this one makes about 16 cups of puree- i freeze it in 2 cup segments, easy for pulling out and using in various recipes.



This is my most amazing pumpkin bread (3 loaves worth- one for now, one for your best friend, and one for the freezer!)


3 cups pumpkin
1 1/2 cups canola oil
4 cups sugar
6 organic eggs
4 1/2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 tsp sea salt
2 tsp really good quality cinnamon
2 tsp fresh grated nutmeg
1 tsp cardamom

Preheat oven to 350 f , spray 3 loaf pans with flour pam, or grease them, and shake some flour around in the pans.
In your biggest mixing bowl, or large pot- mix up pumpkin, oil, sugar and eggs.
In a separate bowl combine all the dry ingredients, then slowly add into the wet, combine well. Bake about 1 hour, they should feel springy when touched. Cool in pan a few minutes, then on rack.
To quote Fancy Nancy, "Totally Delectable!"