Recipe: Pumpkin Bread (Food Processor)

Pumpkin Bread (Food Processor)
Newsgroups: rec.food.cooking/Anne Bourget

This is a recipe that came with my Cuisinart, thus it is designed to be made in a food processor. You would certainly easily adopt it for a mixer though. It makes an excellent quick bread. I serve it with orange butter (unsalted butter mixed with a bit of fresh orange juice and zest). This bread freezes well and is great with soup.
Makes 2 loaves

3 cups (15 oz., 425 g) unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice

4 large eggs
2 cups (14 oz., 400 g) sugar

1 cup (240 ml) vegetable oil
2/3 cup (160 ml) maple syrup (*real* maple syrup please!)

2 cups canned pumpkin (16 oz., 455 g) (not pie filling)

Note: I also add a tiny bit of that orange oil.

Place the rack in the center of the oven and preheat to 350 F degrees (175 degrees C). Grease the inside of two 7-cup (1.75 l) loaf pans; lightly dust them with flour and shake out the excess.

Insert the metal blade and put the flour, baking soda, salt and spices in the work bowl. Process for 2 seconds. Remove the mixture from the work bowl and reserve it.

Put the eggs and sugar in the work bowl and process for 1 minute, stopping once to scrape down the sides of the work bowl. With the machine running, pour the oil and maple syrup through the feed tube and process for 1 minute. Add the pumpkin and process for 10 seconds.

Add the reserved flour mixture and combine by pulsing 5 or 6 times, just until the flour disappears. Divide the batter between the prepared loaf pans and bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool in the pans for 5 minutes, then turn out on a wire rack to cool completely.