By Alison

Torontoist was a little overwhelmed at the prospect of Christmas shopping this year, until we realized that we are never quite as loved as when we bear baked goods. The greatest thing about this pumpkin loaf recipe, which comes from the best-thumbed cookbook in our kitchen, the Foster’s Market Cookbook, is that it makes two loaves at once, so you don’t have to feel guilty about keeping one for yourself. Plus it takes about an hour to bake, which gives you just enough time to enjoy a good Christmas special.
You will need:
3 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp ground cinnamon
1 tbsp ground nutmeg
2 tsp cardamom (optional, but awesome)
2 1/2 cups sugar
4 large eggs
1 cup canola oil
1 15 oz can of pumpkin puree
1/2 cup water
2 tsp pure vanilla extract
1. Preheat oven to 350 degrees.
2. Grease and flour two 9 by 5 by 3-inch loaf pans
3. Sift together flour, baking powder and soda, salt, cinnamon, nutmeg, cardamom in a bowl and set aside.
4. In a separate bowl, whisk together sugar, eggs, and oil. Stir in the pumpkin, water, and vanilla. Mix well.
5. Add the dry ingredients to the wet and stir until everything is just blended. Don’t overmix.
6. Pour batter into the pans and bake for about an hour (or until a toothpick comes out clean).
7. Let cool for about 15 minutes before removing the loaves from the pans.
If you’re giving them away, be sure to wrap them up well in tinfoil. It’s a moist loaf, so it keeps very well when wrapped properly (some claim it even tastes better after a couple of days).