Now that cooler temperatures are creeping up on us I’ve got the itch to get in the kitchen and do some serious baking.
One thing in particular that I love to bake is bread, breads of all types including banana nut. But it seems more appropriate, at this time of year, to create pumpkin spice bread. Just the thought of the aroma sends my olfactory receptors (sense of smell) into a frenzy. Ahhh!!!! hehee!
This recipe is extremely easy to make and if you like you can add chopped nuts. It’s honestly delicious all by itself but occasionally I’ll make one loaf with nuts and one without. Enjoy!
Pumpkin Spice Bread
Author: Dee
Recipe type: Bread, Dessert
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
- 1½ cups Brown Sugar
- 1 tsp. Baking Soda
- ½ tsp. ground Cloves
- ½ tsp. ground Cinnamon
- ¼ tsp. Baking Powder
- ¾ tsp. Salt
- ½ tsp. ground Nutmeg
- ½ tsp. Allspice
- 1⅔ cup unsifted All-Purpose Flour
- ½ cup Vegetable Oil
- 1 cup canned Pumpkin (not pumpkin pie)
- 2 Eggs
- ⅓ cup Water
Instructions
- Lightly grease a 9″ x 5″ x 3″ loaf pan. Set aside.
- Mix sugar, baking soda, spices and flour together in a large bowl. Add remaining ingredients, blending well.
- Pour mixture into prepared loaf pan and bake at 350-degrees F for 1 hour or until toothpick inserted into the middle comes out clean. Cool in pans for 10 minutes and then invert onto cooling racks until completely cooled.
Notes
If you choose to add nuts or dried fruit, add ¼ cup to the mixture just before pouring it into the prepared pan.
Nutrition Information
Serving size: 60g. Calories: 173 Fat: 7.6g. Saturated fat: 1.6g. Unsaturated fat: 0 Carbohydrates: 24.8g. Sugar: 13.8g. Fiber: 0.9g. Protein: 2.2g. Cholesterol: 23mg.
© 2011, Dee @ Bella Savvy. All rights reserved.
Dee
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3 Responses to Pumpkin Spice Bread
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sounds easy – fast and delicious !
I’ve printed this out and will be trying it soon. It looks so moist.
Thanks for the reminder to make this! I have a very similar recipe that is so moist and forget to make it til almost Halloween. I LOVE how the kitchen smells for days afterwards, plus of course the whole family devours the pumpkin bread. I am gonna try your recipe this year!