Because I didn't have any buttermilk on hand to make Leslie's recipe, I found a suitable one on All Recipes. The basics are as follows:
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1.)Preheat the oven to 350 degrees. Grease and flour three 9x5 inch loaf pans.
2.) In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3.) Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
I got to work mixing everything. And, threw in some extra cinammon because I'm crazy like that.
Then, because things only get better with chocolate, I eye-balled some milk chocolate chips for an addition.
Then, I mixed up some of Leslie's crumb topping, minus the oatmeal (we were out).
CRUMB TOPPING INGREDIENTS
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup oatmeal (1 package of instant oatmeal)
1/2 cup walnuts
In a medium bowl, combine first five ingredients with a pastry blender or fork, so it resembles, well "crumbles". Mix in oatmeal and walnuts.
I poured my pumpkin mixture into the prepared loaf pan and muffin tins.
Note: This recipe makes a ton (3 full loaves). I went with one loaf and the rest muffins, but plan accordingly.
And, added the crumb topping.
Into the oven they went...
And, after...the house smelled wonderful!
These were a huge hit and I'll definitely be saving the recipe because it was so simple to throw together. My husband swears that the bread only got better as the week went on... Everything stayed very moist and fresh (the last of it was being finished by family and friends a week later) and the flavor was full without being over the top pumpkin-y.
I just love this time of year for baking, don't you?