As of this writing I have successfully made this pumpkin bread twice.  Once to use up some leftover fresh puree and once this past Thanksgiving weekend, using canned puree.  Neither time disappointed.  This recipe is beyond excellent and ridiculously quick to put together.

If you want some idea of how good this recipe is let me describe my Mother's reaction. I have no doubt that my mother enjoys my baking, but unless it's something like cookies or muffins, she doesn't go out of her way to take some herself unless I offer it to her. Certain pies in the past have been the exception, but even then it's rare.  This pumpkin bread was different.  It seemed like every time I turned around my Mother was asking if she could have another piece.  At one point when I offered her some pumpkin pie she told me "a small piece of pie and a piece of that pumpkin bread." A half hour later: "Adam, do you mind if I have another little piece of the pumpkin bread?"  She would mention the bread to anyone who would listen, apparently speaking of it so much at work that the topic is now forbidden. Everyone within earshot now knows that my Mother has new favourite baked good.

And I agree with my Mother completely.  This is one of my new favourite recipes as well. There is absolutely no way to describe the taste of this quick bread other than "delightful." Its flavour is perfectly balanced. With only two spices none of the ingredients are hidden. It has a buttery richness, even though there is no butter, and each bite is often accompanied by an eyes closed “mmmm, this is good” moment. This is only heightened by how unbelievably moist the cake is (honestly, ridiculously moist) and how absolutely wonderful it smells. Trust me, try it once and you'll see what I mean.

As for the recipe itself, I didn't change much, just standard Adam fare I suppose. I lowered the sugar a bit and switched to Golden Yellow, as well as upping the amount of pumpkin (I also omitted the chocolate chips).  Other than that and my miraculous estimate of the perfect baking time, I didn't touch a thing (which is usually for the best :)).  Although I do have to say, the original recipe is somewhat misleading (at least in my estimation).  Given the fact that I cut the recipe in half and did it in two 8x4" loaf pans (after a few volumetric calculations of course) I can't see anyway that the full recipe would ever make three 9x5" loaves.  Just judging from the proportion of ingredients I should have guessed this initially, but instead I was shocked when I poured the batter into the two pans and realized I was going to get two small loaves. If you want full loaves I definitely think the original recipe is better suited to three 8x4”.

But you know what? I actually prefer the two smaller loaves. Once you take your first bite you'll realize the benefit. You see, when you start on the first loaf chances are that within minutes you're going to inadvertently consume the whole thing. Ah, but not to worry, you have another one! That's when you point at it, give a wink, and slyly say “I'll see you later.”

~Adam

Pumpkin Bread

Adapted from Two Peas and Their Pod

1 3/4 cups all purpose flower (228g)
1/2 tbsp cinnamon
1/2 tbsp fresh grated nutmeg
1 tsp baking soda
3/4 tsp salt
1 cup packed golden yellow sugar (220g)
1 cup pumpkin (240mL)
2 large eggs, lightly beaten
1/2 cup canola oil (120mL)
1 tsp vanilla extract

Preheat oven to 350F. Grease two 8x4” loaf pans and line the bottoms with parchment paper.

In a medium bowl add flour, cinnamon, nutmeg, baking soda, and salt and whisk to combine.

In another bowl add pumpkin and sugar and combine completely. Add oil and eggs and and whisk to combine. Add vanilla and combine.

Add dry ingredients to wet and with a wooden spoon mix until just combined (careful not to over mix).

Pour batter equally into prepared pans and set on middle rack. Bake for 45-50 minutes or until toothpick comes out clean (mine were 45 minutes).

Remove from oven and allow to cool in pans on rack for 10 minutes. Remove from pans and allow to cool completely on rack.