The Saturday before Thanksgiving I make this bread, freezing two of the three loaves. It always tastes better the day after I make it, although in my house there’s rarely any left the next day. One note about pumpkin – whenever I am working with pumpkin I feel compelled to add a dash of cardamom. At Thanksgiving my house is redolent with the scent – I put it in the pumpkin pie, pumpkin bread, and can’t help adding a few pods to the coffee and tea pot. It’s a spice that I rarely use the rest of the year, but feels specific and precious to the holiday. As always with spices – buy the absolute best quality you can afford, in their whole form if possible – and if they’ve been in your pantry for a year – Get. Rid. Of. Them. Spices are precious and contain volatile oils – freshness matters. I buy most of my spices from Penzey’s , you can find them online if they don’t have a retail store near you. www.penzeys.com
*Editor’s note: You can now visit Savory Spice Shop in Santa Fe to purchase up to 650+ different spices from around the world.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 C. vegetable oil (I use safflower)
- 2/3 C. water
- 3 C. sugar
- 3 ½ C. AP flour
- 2 t. baking soda
- 1 ½ t. salt
- 1 t. ground cinnamon
- 1 t. ground nutmeg
- ½ t. ground cloves
- ½ t. ground ginger
- ¼ t. ground cardamom
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour three 7x3 inch loaf pan.
- In a large bowl, mix the pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, measure out and whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger and cardamom. Add the dry ingredients into the pumpkin and mix until just blended.
- Pour into the prepared pans. *Bake for about 50 minutes in the preheated oven. The bread is done when a toothpick inserted in center comes out clean.
*All ovens bake differently – so check your bread at 40 minutes to see if you’ll need 10 minutes or 15 minutes more.