Pumpkin Spice Bread
- 1 cup plus couple big spoon fulls of canned pumkin
- 1/2tsp. ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¾ c. water
- 1&3/4 c. dark brown sugar
- A little less than ½ cup vegetable oil
- 2 large eggs, lightly beaten
- 1&3/4 cup bleached all purpose flour
- 1 tsp. baking soda
- ¾ tsp. salt
Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook 3 minutes. Transfer to a medium bowl; whisk in ¾ cup water, then brown sugar, then oil, then eggs until smooth.
In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrape batter into 3 greased miniature loaf pans or 1- 9 inch pan. Bake until firm and golden brown; abut 50 minutes for miniature loaves and about 70 minutes for a large loaf.
Check large loaf after 50 minutes- that's about all mine took.
Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. Recipe doubles easily and freezes well.
** I added chopped walnuts to the batter before baking. **
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