Pumpkin Bread

Know how when you locate a hard to find ingredient your hoard it instead of actually using it? That's what happened with my canned pumpkin. Scared to run out, my cans just sat in my cupboard waiting to be used. I know that doesn't make sense-- I mean what did I buy them for after all if not to bake with. The first thing I thought to make was pumpkin bread. I know, normally one thinks pie. But I wanted something fast and easy. I wasn't in the mood to bother with pie crust (although along with yeasted pumpkin bread, that's probably where the other pumpkin will go). I took this recipe from the King Arthur Flour's Baker Companion where it waited patiently for me to find it. I rely on King Arthur Flour so much that my copy of that book is falling apart. The covers are off, the jacket is torn. Sad, but a testament to how well- loved the book is. For those without the book, the recipe can be found here. This recipe makes a generous two loaves, one for now and one for the freezer. I omitted the chips and nuts and would up the nutmeg and maybe add some cinnamon the next time. Overall, though it was a success, wonderfully dense and moist and nicely pumpkin-y. I will be making this again when I refresh my pumpkin stash. The key to good flavor is to let it rest overnight. Do not skip this step. I cut it open and found it tasted like nothing. Allowing it to cool and the flavors to meld really develops the flavor.
The oil and sugar.The oil and sugar mixed well. Adding the eggs,and pumpkin and water. Mix until smooth.Add the flour, leaveners, salt and spices. Mixed until just combined. Don't overmix! You don't want a tough quick bread. Spoon the batter into greased pans. Bake for about an hour until a cake tester comes out clean.