Tis the season. Are you done with pumpkin spice everything, everywhere yet? I'll be honest, when the coffee shop advertises "Pumpkin Flavored Lattes," I am not the least bit tempted. It seems the only pumpkin stuff I like is a handful of home baked goods using real pumpkin, and if it is one of my tried and true recipes... then, yes I'll have some more please!
This includes my recipe for Pumpkin Spice Bread. I've tried a lot of pumpkin bread recipes over the years, and never found THE ONE. So I played around adapting from a couple different recipes until I found, The One! It isn't overly sweet, it is nice and moist, and it gets better the next day if
you can resist gobbling it all up the first day. No, this isn't a health bread, but I did cut down the sugar and oil amounts from most recipes I came across.
It is also made from the pumpkins we grew in our own garden!
Seriously, you should make this, the smell of it baking in the oven is out of this world!
2 cups pumpkin puree (non-sweetened and no spice added)
¾ cup granulated
¾ cup brown sugar
2/3 cup vegetable oil
2 tsp vanilla extract
3 1/3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground
½ teaspoon ground cardamom
¼ teaspoon ground cloves
1 cup chopped pecans or walnuts
Preheat oven to 350F. Grease and flour 2 9x5” loaf pans.
In a large mixing bowl, combine pumpkin, sugar, vegetable
oil, eggs and vanilla. Beat until well mixed.
Measure the flour, baking soda, baking powder, salt, spices
and nuts into a separate bowl and mix until combined. Slowly add the dry
ingredients to the pumpkin mixture until just combined.
Divide the batter evenly between the 2 pans. Bake on middle
oven rack for 60 to 70 minutes or until a toothpick inserted in center comes
Cool for 10 minutes, then remove loaves from pans and let
cool completely on a rack. Slice and enjoy!