Recipe: Pumpkin Spice Bread
I might be the last person to figure this out, but pumpkin is the perfect fall baking ingredient. For years, I didn't realize anything existed beyond pumpkin pie. Then someone introduced me to the pumpkin roll, and so began my love affair with pumpkin. I now have an entire pin board dedicated to pumpkin recipes. I love that it adds subtle flavor to any dish, which makes it perfect for sneaking into dishes.
By far, pumpkin bread is my favorite recipe. It crosses a fine line between bread and cake and I don't feel guilty because pumpkin is considered a vegetable, right? This pumpkin spice bread is moist and receives the same treatment my pie gets; extra ginger and cloves.
Pumpkin Spice Bread Recipe
- 2 cups pumpkin
- 3 cups sugar
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. ginger
- 1 tsp. ground cloves
Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans and dust with flour. (Alternately, you can use a 9x5 angel food cake pan.)
In a large bowl, combine sugar, oil, and eggs. Add pumpkin and water and mix well. Combine the flour, baking soda, salt, cinnamon, ginger, baking powder, and cloves. Slowly add the dry ingredients to the pumpkin mixture.
Bake for 60-70 minutes or until toothpick inserted in the center comes out clean. Cool to the touch, then invert pans on a rack to complete cooling. Slice and serve plain or buttered.
Note: This bread is perfect for batch baking. Once cooled transfer your bread to a freezer safe bag. When you're ready to enjoy, place the bread bag directly on the counter to defrost. You won't be able to tell the difference from a freshly baked one. The bread retains the same spice and moistness.
What is your favorite pumpkin recipe for the fall?