Pumpkin quickbread

Yes, I am that white girl PSL (pumpkin spice latte) stereotype. Something about this time of year makes me yearn for anything spiced pumpkin. In reality, that usually means the occasional take-out latte or a couple of slices of pumpkin pie at Thanksgiving and not much more. A year ago, I thought I'd light a fire under my feet by buying... a can of pumpkin pie filling. In reality, it sat in my kitchen cupboard gathering dust for a year. This year I finally got around to used it in a recipe for quick bread I found on pinterest. It was ridiculously easy, didn't take long at all and turned out beautifully moist and tasty.

The recipe specifically calls for a can of pureed pumpkin and not pumpkin pie filling, instructions I ignored out of necessity. I can't speak to the original version, but I thought it tasted great with the pie version. I'd omitted the spices, thinking there were probably enough in the pie filling, but I think I could have used them anyways. 

Next time I'd like to try some variations on the original: maybe substituting some of the oil for applesauce, and using this bread to make super-decadent French toast, topped with sautéed apples, plus maple syrup or pumpkin pie flavoured whipped cream.

xx

In a stand mixer, blend 2 cups of sugar and one cup of canola oil. Then add 4 eggs, one at a time, blending after each addition. Add a 16 oz can of pumpkin pie pilling and 3/4 cup water.

In a mixing bowl, sift together 3 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp all-spice, 1/2 tsp nutmeg and 1/2 tsp salt. Pour into two greased pan loaves and bake at 350F for an hour.