Pumpkin-Spice Bread Recipe

Barbara Adams Beyond Wonderful, November 1st, 2007

Pumpkin-Spice Bread Recipe 

 

Skip the candles and potpourri and bake a batch of moist spice bread instead. There’s no better way to make your house smell amazing—and it tastes good too!

 

Ingredients 

2          cups                 flour

1          teasponn           soda

1/2       teaspoon          salt

1 1/2    teaspoons         cinnamon

3/4       teaspoon          nutmeg

1          teaspoon          ginger

1          cup                   brown sugar 

1/2       cup                   white sugar 

1          cup                   canned pumpkin 

1/4       cup                   water

2                                  eggs

1/2       cup                   butter, room temperature 

1          cup                   toasted nuts, chopped 

 

Directions  

Pre-heat oven to 350°

 

Grease and flour a 9x5-inch loaf pan.

 

1. Sift the flour, soda, salt, cinnamon, nutmeg, and ginger together in a spacious mixing bowl.
2. Mix in the brown and white sugars—Set aside.
3. Combine the pumpkin, water, eggs, and butter together in the bowl of your electric mixer or food processor. Mix until smooth.
4. Stir the pumpkin mixture into the dry ingredients and mix well.
5. Add the walnuts and mix until well distributed throughout the batter.
6. Pour into a greased, 9x5-inch loaf pan.
7. Bake for 50–60 minutes or until knife inserted into the center comes out clean.
8. Remove from the oven, let sit for 10 minutes, and then turnout onto wire cooling racks.
9. Eat the bread warm or at room temperature. It is especially good with butter or cream cheese.

 

Serves 18 1/2-inch slices  

Preparation time: 1 hour and 15 minutes.

  

A Barbara Adams Beyond Wonderful recipe.©