Pumpkin Spice Bread
Throughout the month of October, my house is all about pumpkin. Here’s what’s happening today in my kitchen…
Pumpkin Spice BreadThis bread is mildly sweet with a whole lot of spice. I like it on its own or sometimes I’ll spread a little butter or cream cheese along with some jam to add a little something special.
Servings: About 8
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
8 Tablespoons (1 stick) unsalted butter, melted (plus a little extra for greasing)
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla
1 cup toasted walnut pieces (optional)
Preheat oven to 350 degrees.
Grease a 9X5-inch loaf pan with a pat of butter or spray and set aside.
In a medium bowl, combine both flours, baking powder, cinnamon, nutmeg, cloves and salt. Mix well and set aside.
In a large bowl, add pumpkin and whisk in melted butter. Add brown sugar and whisk until combined and no lumps appear. Whisk in eggs followed by the vanilla until all is combined. Add the dry ingredients to the wet and mix just until evenly combined. Fold in nuts if using.
Pour batter into greased loaf pan and bake for about 1 hour until a fork or toothpick come out clean.
Cool on a wire rack for 20 minutes and then remove bread from pan. Serve warm or at room temperature.
*Bread can be frozen for up to a month, sealed tight in a freezer safe baggie or container.
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