It’s autumn, and that means pumpkin spice seems to be everywhere – from lattes and baked goods to beer and whiskey! For a more traditional, homemade option, celebrate the season with this pumpkin spice bread. Full of warm, aromatic spices, it’s perfect for those cool fall days.
YIELD: 2 Loaves | TOTAL TIME: Prep 10 min | BAKE: 1 hour plus cooling time | MAKES: 32 Servings
|3 cups sugar|
|1 cup vegetable oil|
|4 eggs, beaten|
|1 can (15 ounces) pumpkin|
|3 1/2 cups all-purpose flour|
|1 tsp baking soda|
|1 tsp salt|
|1 tsp ground cinnamon|
|1 tsp ground nutmeg|
|1 tsp baking powder|
|1 tsp ground cloves|
|1 tsp ground allspice|
|1/2 cup water|
|1 cup coarsely chopped pecans (optional)|
|1. In a large bowl, thoroughly combine sugar, oil and eggs. Add pumpkin and mix well. In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to pumpkin mixture alternately with water, beating well after each addition. Stir in pecans, if using.|
|2. Divide evenly between two greased 9-x-5-inch loaf pans. Bake at 350°F for 60 to 65 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans for 10 minutes before transfering to a wire rack to cool completely. Serve|
1 serving (1 slice): 97 Calories, 8 g fat (1 g saturated fat), 27 mg cholesterol, 128 mg sodium, 30 g carbohydrate, 1 g fibre, 2 g protein
Serve one loaf the day you make it, and wrap and freeze the other one for up to 4 weeks.
This recipe works beautifully for muffins as well. Fill greased or lined muffin tins three-qaurters full and bake at 375°F for about 20 inutes or until tops are golden and firm to the touch.