I'm a glutton for punishment. I was given a recipe for pumpkin bread and it's delicious, moist, full of nuts, raisins, and spice, I couldn't tell it had pumpkin in it. It's posted below as was given to me (without baking times). Made it the way I did the banana bread, and after 25 minutes of baking, noticed the sides and ends cooking faster than the top. Not wanting to dry it out or scorch it, I used some strips of aluminum foil and made a shield around the sides and ends, while the top finishing cooking, and it did fine. Brought a loaf to work, and my co-workers gave rave reviews. I was the only one in the group who thought it might need more spice, and suggested next time I made it, I'd use the spices listed for the pumpkin pie recipe on the canned pumpkin (Libbey's). Everyone said "noooo, it's fine already, and LEAVE IT ALONE.
Also, canned pumpkin is sold in 15 oz. cans, and the recipe only calls for 1 cup (I used 1 heaping cup) so what do you do with 6-7 oz of the leftover canned pumpkin? It makes sense to double the recipe, but don't know if it being short a couple ounces would affect the bread, and given my history, I didn't take any chances.
Anyway, some of you may have a tried and true recipe already, but this pumpkin bread was very unique to me, somewhat of a challege, but worth making. It would be interesting if someone make it and post his or her experience with it. CajunKing? you could do this - just leave out the nuts.
1/2 cup cooking oil
1/3 cup water
1 cup canned pumpkin
11/3 cup all-purpose flour
1 teaspoon baking soda
11/2 cup sugar
3/4 teaspoon salt
2 heaping teaspoons pumpkin spice
1 cup raisins
1 cup nuts
Sift together dry ingedients and set aside. In a large mixing bowl, combine cooking oil, eggs, sugar, pumpkin, and water. Mix in dry ingedients, a litttle at a time, fold in raisins and nuts. (I divided the batter between two 4" x 8" loaves and baked at 325).
Bake 350 (325 better)