Sunday, August 25, 2013

My Favorite Spicy Pumpkin Bread Recipe


Spicy Pumpkin Bread




This is delicious! 
Warning: Disappears Quickly! So hide some!

When the evenings begin to cool down and the mornings start with a certain briskness, I switch to "baking auto pilot" and begin baking sweet breads. I am not quite sure why this happens but making pumpkin bread in late August is (at least in this household) another sign of impending fall; just as sure as the leaves are turning into beautiful golds and reds, pumpkin bread is baking in my oven with the aroma of cinnamon, nutmeg and cloves wafting throughout the house.

  I posted  a delicious zucchini bread recipe the other day (Click here for zucchini bread recipe.) but my all-time sweet bread true love is Pumpkin Bread.

 This is hands down my favorite pumpkin bread recipe. 


SPICY PUMPKIN BREAD RECIPE

2 C white sugar
1 C brown sugar
1 C oil (I use Smart Balance but have used olive oil and canola oil with good results)
3 large eggs
1 can 16-oz pumpkin (my cans are 15 oz--I have searched high and low for 16 oz and no luck)
2 C all purpose flour
1 C whole wheat flour (I use unbleached white whole wheat flour)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (I used 2 tsp)
1 tsp nutmeg (I used 1 1/2 tsp)
1 tsp cloves
Optional: 1 C walnuts--chopped

Preheat oven to 350 degrees and prepare 2 loaf pans (9x5x3) Combine sugar and oil and mix well. Add eggs and pumpkin, mix well.
In another bowl add all dry ingredients except walnuts and mix well. You may sift or simply add ingredients to pumpkin mixture. Add walnuts and stir to mix. (I don't sift)

Divide batter evenly between the 2 loaf pans. Bake for approximately 1 hour. Check for doneness and if toothpick comes out dry and clean, remove bread from oven. May adjust baking time by adding an additional 5 or 10 minutes until done.

Cool, remove from pans and then ENJOY!

PLEASE NOTE: You can use 3 cups of all-purpose flour instead of using any whole wheat flour. This is also true with the sugars. You may use 3 cups white sugar instead of a combination of white and brown.
Also, I find it easier to use my kitchen-aid mixer as the batter can be difficult to mix well by hand.


Sometimes I double the recipe and throw 2 loaves and some mini pumpkin muffins in the freezer for later. It freezes very well, retains its' moisture and tastes freshly made.

Also delicious on the bread is a cream cheese/confectionary sugar glaze on the top. I have also made a streusal-like topping which was very tasty as well!

I love all the baking inspired by fall! Soon it will be all about apple pie! Love this time of year!

(For another Pumpkin Bread Recipe--easy and also delicious, click here)


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