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
Ingredients
| 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) |
Directions
| 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 |
Nutrient Analysis
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
Tips
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.
