Pumpkin Spice Bread

There’s something magical about the aroma of freshly baked pumpkin spice bread wafting through the house. This recipe, treasured for over half a century, is a heartwarming reminder of family gatherings and cherished memories. Passed down from my grandmother’s recipe collection, this pumpkin spice bread is a staple at every holiday party and potluck. It’s simple to make, yet rich in flavor, capturing the essence of autumn in every bite.

Why You’ll Love This Recipe

Kids love it, grown-ups love it…this pumpkin bread is hard to beat! It’s a family favorite for a reason, offering a delicious blend of spices with a moist, tender crumb. Perfect for breakfast, a snack, or dessert, this bread is versatile and comforting.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Medium mixing bowl
• Electric mixer or whisk
• Two 9 x 5 inch loaf pans
• Measuring cups and spoons
• Spatula
• Cooling rack

Ingredients

Makes 2 loaves

• 2 cups canned pumpkin
• 3 cups sugar
• 1 cup water
• 1 cup vegetable oil
• 4 eggs
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 3/4 teaspoon ground cloves

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the canned pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed.
3. In a separate bowl, measure out the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Stir until combined.
4. Gradually add the dry ingredients to the pumpkin mixture, beating until the batter is smooth.
5. Grease two 9 x 5 inch loaf pans and dust them with flour.
6. Evenly divide the batter between the two pans.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the loaves to cool for 10-15 minutes, then remove them from the pans by inverting onto a rack and tapping the bottoms.
9. Slice and serve plain, buttered, or with cream cheese.

Tips for Success

• Ensure all ingredients are at room temperature before mixing.
• Be careful not to overmix the batter to keep the bread light and airy.
• Use fresh spices for the best flavor.

Additional Tips and Variations

For a twist, add a handful of chopped nuts or chocolate chips to the batter. You can also substitute some of the all-purpose flour with whole wheat flour for a heartier texture. If you prefer a less sweet bread, reduce the sugar by half a cup.

Nutritional Highlights (Per Serving)

While specific values may vary, each serving of this pumpkin spice bread is packed with seasonal spices and a good source of energy, making it a delightful treat for any occasion.

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned? Yes, you can substitute canned pumpkin with the same amount of cooked and pureed fresh pumpkin.

How should I store the pumpkin spice bread? Once cooled, wrap the bread tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to three days or in the refrigerator for up to a week.

Can I freeze the bread? Absolutely! Wrap each loaf in plastic wrap, then again in aluminum foil or place in a freezer bag. Freeze for up to three months.

Conclusion

This pumpkin spice bread is a timeless classic that brings warmth and joy to any table. Whether you’re enjoying it with family or sharing it with friends, it’s sure to be a hit. I invite you to try this beloved recipe and share your experiences. Happy baking!