Not surprisingly, both canned and fresh pumpkin are plentiful only in the fall, so if you’re a fan of pumpkin bread, it’s wise to stock up on canned pumpkin puree (not pumpkin pie filling, which has added spices and sugar in it).

Yield: 12 slices.

1½ cups canned pumpkin puree
1¼ cups sugar
1¼ cups canola oil
3 large eggs
1½ cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt

1. Preheat the oven to 350 degrees. Lightly butter a loaf pan.

2. Place the pumpkin, sugar, oil, and eggs in the bowl of a mixer, and beat until all the ingredients are incorporated, about 2 to 3 minutes.

3. Scrape down the sides of the bowl, and add the flour, baking powder, cinnamon, baking soda, and salt. Mix until just smooth.

4. Pour the batter into the prepared pan and transfer it to the oven. Bake until the bread is golden brown and firm in the center, about 40 minutes.

5. Serve immediately or set aside to cool to room temperature, about 1 hour.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)