Quite a name right??? But I feel that this ^^^ recipe deserves a nice and hearty (and accurate) name. As mentioned many times before I am a pinterest queen and it has quickly become my go to place for finding recipe advice/ideas/inspirations. But this fall season I have been a bit disappointed with the selection of pumpkin bread recipes. Most are some simple concoction of prepackaged spice cake mix and one cup of pumpkin puree. Too blah... not enough pumpkin... not enough spice or zest or creativity.... blah de blah blah.
 So I decided to set out on my own and craft a pumpkin cake bread that has the moist, thicker, denser, hearty yet still cakey and pumpkin-y deliciousness I have been pining to pare my spiced latte with. And I must say I have accomplished just so ;) ;) ;) It has just the right amount of spice, not overly sweet and pumpkin is rightly the star. Not quite a cake and not quite a bread. Perfect of breakfast... or lunch... or a mid afternoon snack.... or dessert... or a late night snack........................

NOTE: This recipe either makes ONE GIANT cake/bread in a bundt pan or two nicely proportioned loaves in regular bread pans. Your choice. I prefer the bundt pan because of the presentation value

-One 29oz can of pumpkin puree. Yes one whole can of the stuff. And a large can at that
-4 eggs
-1/4 cup of vegetable oil
-2 1/2 cups of white sugar
-4 cups sifted flour
-2 tablespoons salt
-1 1/2 teaspoons baking powder
-1 teaspoon baking soda
-1 Tablespoon Almond extract
-2 Tablespoons Cinnamon
-2 Tablespoons Nutmeg
*Chopped nuts are always a nice addition....
-Preheat oven to 350 degrees
-Mix all wet ingredients together in one bowl
-Sift and mix all dry ingredients into another large bowl
-Gently fold wet ingredients into the dry ones. Don't over mix, but do make sure all of the flour is mixed in well.
-Pour batter into butter greased bundt pan or two bread pans.
-Place on center rack and bake for 55 minutes or until a toothpick (or knife because the cake/bread is so large) comes out clean
-Pull out of oven and let cool slightly before serving. Or serve cold. Or however else you'd like it

Thanks for stopping by!