Tuesday, July 20, 2010

Pumpkin Spice bread

I know we're just barely into summer, but I can only take about a week of 100 degree weather and then I am decidedly ready for Fall.  I was craving Fall and craving pumpkin bread and I even got so lucky that on the day I made this it got all cloudy and rained, even if it was still 90+ with now added humidity; indoors it felt and smelt of fall.  Makes 2 loaves plus several muffins too.

Pumpkin Spice Bread

    • 2 cups canned pumpkin
    • 3 cups sugar
    • 1 cup water
    • 1 cup vegetable oil
    • 4 eggs
    • 3 1/2 cups all-purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoons cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1/2 teaspoon nutmeg
    • 3/4 teaspoon ground cloves


  1. Heat oven to 350.
  2. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  3. Beat until well mixed.
  4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  6. Grease two 9 x 5 inch loaf pans and dust with flour.
  7. Evenly divide the batter between the two pans.
  8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
  10. Slice and serve plain, buttered, or with cream cheese.