Monday, October 27, 2014

Pumpkin Spice Bread

I have been making a lot of breads lately.  I've got a lot of them to post here but I wanted to get this one out to you as soon as possible.  
I often have trouble making breads, the texture is off or it just doesn't cook right in the middle but this bread is awesome. 

This bread is perfect.

This Pumpkin Spice Bread is moist and the texture is perfect. It tastes like fall!  I shared this loaf with a bunch of my husbands co-workers and they all loved it. I know it's a bread that I'll make again and again. 

Pumpkin Spice Bread

1 cup (8 1/4 oz) canned pumpkin
1 1/2 cups (10 1/2 oz) granulated sugar
1/2 cup (4 1/8 oz) vegetable oil
1/2 cup (4 oz) water
2 large eggs
1 3/4 cups (7 1/2 oz) all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Preheat oven to 350F. In a large mixing bowl, combine pumpkin, sugar, vegetable oil, water, and eggs. Whisk until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Spray a 9×5* loaf pan and pour batter in, smoothing the top flat. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Immediately remove from pan, cool completely on a wire rack, and wrap in plastic wrap. The bread gets better after a day so wait till the next day to cut it if you can stand it. :)
*If you’re doubling the recipe, you can use a 15 oz can of pumpkin.

1 comment:

  1. Dear Debbie, A delicious bread to have with cream cheese and my morning coffee. Catherine