a whisk and a spoon

“Anyway You Like It” Pumpkin Bread

Before I’m able to face the slew of holidays that are fast-approaching, I need to clear my cupboard of the ghosts of holidays past.  Here, I’m talking about a freakin’ can of pumpkin pie “mix” I bought at some point last year, thinking it was straight-up pumpkin.  I always think I must be losing it when I do stuff like that, but gosh, don’t those cans look so similar?  That slip-up is far more understandable than the times I’ve returned from the grocery store and put my purse in the fridge!

I had to get rid of that can, because it’s been taunting me for almost a year now.  I didn’t know what to do with pumpkin pie mix, though, because I have no idea how much sugar is really in there, so I turned to the expert source, none other than the Libby’s website, for a little help.

What I came away with was a great pumpkin bread recipe that promises it can be made “anyway you like it.”  Hmmm…I like it with chocolate chips (I am always surprised by how good the pumpkin-chocolate combination is) and spinkled with a little spice sugar, so I don’t mind if I do.  This bread may not have quite the texture you’d normally expect for pumpkin bread, but that’s because it really has very little added fat.  It’s still quite moist, and kept just fine for three days, so I’d gladly trade the reduced oil for reduced guilt (and chocolate chips!).

“Anyway You Like It” Pumpkin Bread- makes one 8 x 4-inch loaf
adapted from Very Best Baking

Steph’s Note: The recipe below is half the size of the one on the website, which makes two loaves and uses a big 30 oz can of pie mix.  If you’re more in the mood for mini-loaves or muffins, those variations are at the end. 

1 3/4 c + 2 T all-purpose flour
1/2 c granulated sugar
1 t pumpkin pie spice
1 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c stir-ins (raisins, sweetened dried cranberries, chopped dates, nuts or chocolate chips)
1 15 oz can of pumpkin pie mix (the stuff with some sugar and spices added)
1/4 cup vegetable oil
1/4 cup orange juice, apple juice, skim milk or water
1 large egg
1 to 1 1/2 T sprinkle-ons (chopped nuts, cinnamon sugar, seeds such as: poppy, sesame or sunflower, optional)

-Preheat oven to 350° F.  Grease an 8 x 4-inch loaf pan.

-Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl.  Combine pumpkin pie mix, oil, orange juice and eggs in another large bowl. Pour pumpkin mixture into flour mixture; stir just until moistened.  Fold in stir-ins. Spoon batter into prepared pan.  Sprinkle with your choice of sprinkle-ons.

-Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean.  Cool in pan for 10 minutes; remove to wire rack to cool completely.

for four 5 1/2 x 3 1/4-inch mini-loaf pans:
-Prepare as above. Bake for 38 to 42 minutes.

for one dozen muffin cups:
-Preheat oven to 400° F. Prepare as above. Bake for 16 to 18 minutes.