Ann’s Best Pumpkin Rounds

Use cylindrical tin cans* to make these charming loaves of pumpkin bread, which slice into perfectly shareable rounds. A Burpee recipe contest winner!

Ingredients:

1 cup olive oil

3 cups sugar

3 eggs

1 tsp vanilla extract

3 cups flour

1 tsp ground cinnamon

1 tsp allspice

1 tsp cloves

1 tsp nutmeg

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 cups pumpkin

1 cup coarsely chopped walnuts

Recipe:

1. Preheat oven to 250 degrees F.
2. In a large bowl, mix olive oil, sugar, eggs and vanilla extract. Whisk until pale and frothy.
3. Add flour, ground cinnamon, allspice, cloves, nutmeg, baking powder, baking soda and salt. Mix well until combined and then stir in pumpkin and coarsely chopped walnuts.
4. Grease three tin cans and divide dough evenly between cans. Bake for 2 ½ hours or until a toothpick comes out clean.
5. Let cool completely on a rack inverted.

*Note: Tin cans, such as classic 1-lb. metal coffee cans, give this bread a distinctive shape. You can also use clean 16-ounce cans from crushed tomatoes or other store-bought canned goods.