and if you just want some really delicious and moist pumpkin bread, this is probably my favorite loaf i have ever had. the good news is that the bread recipe makes two loaves and you only need one for the bread pudding so you will get some scrumptious bread to eat for breakfast in the morning from this process too!
PUMPKIN BREAD.
4 cups flour
1/2 t. nutmeg
4 cups sugar
1 29 oz. can pumpkin
4 t. baking soda
1 cup oil
1 t. salt
1 t. cloves
1 t. cinnamon
mix dry ingredients into a large bowl. stir in pumpkin and oil. beat with wooden spoon (or whisk) until well blended. grease and flour 2 large (same size as the pans for wheat bread) or 3 medium loaf pans. pour in batter and bake in 325° oven for 1 1/4 hours to 1 1/2 hours. put toothpick in center to see if bread is done.
BREAD PUDDING.
even though it is my favorite, i had never made it before so i am going to include lots of pictures so you don't get worried about what yours looks like as i did.
8 large eggs
3 ½ cups milk
2 cups sugar
1 ½ cups whipping cream
1 t. vanilla extract
1 1-lb loaf pumpkin bread
butter a 3 quart baking dish. whisk eggs in large bowl to blend. add milk, sugar, cream, and vanilla. whisk to blend well. stir in bread. pour mixture into prepared baking dish, push down the bread crumbs, making sure they have all been coated by mixture. cover and refrigerate for 1 1/2 hours. cook for 1 hour, 45 minutes, or until it is set – 350 degrees (i had to up the tempurature to 375 degrees for the last 40 minutes). before serving, dribble some cinnamon caramel sauce over the top and serve with freshly whipped cream (we didn't use whipped cream but its probably a good addition...)
CINNAMON CARAMEL SAUCE
1 cup (packed ) golden brown sugar
1 cube butter
½ cup whipping cream
¾ t. cinnamon
stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. add cream and cinnamon and bring to simmer. simmer until sauce thickens and is reduced to 1 ½ cups, about 5 minutes. serve warm.
