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Pumpkin Spice Bread Recipe

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This recipe for Pumpkin Spice Bread is from Food, Family and Fun on a Dime, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Half a 15-ounce can 100% pure pumpkin (1 cup minus 2 Tbs.)
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
¾ cup water
1 ¾ cups dark brown sugar
½ cup vegetable oil
2 large eggs, lightly beaten
1 ¾ cup bleached all-purpose flour
1 tsp. baking soda
¾ tsp. salt
Directions:
Directions:
Adjust oven rack to middle position and heat oven to 350 degrees.

Heat pumpkin, cinnamon, nutmeg, and cloves in a small saucepan over medium high heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 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 disposable loaf pans or 1 greased 9-inch pan. Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve.
Personal Notes:
Personal Notes:
This is wonderful for breakfast with coffee. It needs nothing else; I scarf down two thick slices while reading the paper before I've taken more than a swig or two of the coffee.

I ALWAYS double the recipe. Unless you have a need for half a can of pumpkin, what else would you do? The bread freezes very well; just make sure you wrap a cooled loaf tightly in plastic wrap first, then re-wrap in foil.

 

 

 

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