Fall Desserts: Spiced Pumpkin Bread
I was in the mood for a classic fall sweet treat so I turned to the pumpkin for inspiration. Since I consider pumpkin pie a Thanksgiving dessert, I thought a pumpkin bread might be a good early fall alternative.
The recipe was very easy and quick to make. You probably have every ingredient on hand other than the canned pumpkin. Remember to buy solid pack pumpkin, not canned pumpkin pie filling.
After reading the recipe reviews, I decided to reduce the amount of ground cloves to 1/2 teaspoon and added 1/2 teaspoon of ground ginger.
The recipe yields two loaves. Since the preface to the recipe stated that the bread freezes well, I decided to make the full recipe and freeze one loaf. And, as a special treat, I added semisweet chocolate chips to the bread we’re feasting on now. We each had a slice for dessert and breakfast. Guess it was a hit!
Spiced Pumpkin Bread
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.