I have had this recipe for at least 10 years, and each time I make it I wonder why I don’t make it more often. The bread is fantastic; moist, somewhat dense, sweet without being overly sweet, and just plain good. It also freezes really well. The original recipe is from Cottage Living, a wonderful magazine which is no longer published. I have tweaked the recipe a bit.
Pumpkin Spice Bread
1 2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves ( I use a bit more)
1/4 tsp kosher salt
1 1/3 cups sugar
1/3 cup vegetable oil ( I use Wesson)
1 cup plus 2 Tablespoons canned pumpkin
1 large egg
1. Preheat oven to 350 degrees. Grease and flour a loaf pan (even though mine is non-stick, I still grease and flour the pan)
2. Whisk the first 6 ingredients in a small bowl.
3. Combine oil, sugar, and pumpkin in a large bowl, beat with a mixer until smooth, mix in egg.
4. Slowly mix in dry ingredients until blended. Pour batter into loaf pan.
5. Bake at 350 for 1 hour, or until a toothpick comes out clean. Let cool on rack for 15 minutes, and remove from pan. Serve warm or at room temperature.
Tip: don’t decrease the sugar, or the bread will taste salty.
A note about organic vs. regular pumpkin: I have baked this bread using both kinds of pumpkin and I can’t tell any difference. There is a different texture between the two. Check out this photo, the yellow/orange, dense pumpkin on the left is the organic. The orange, chunky is the Libby’s.