Monday, November 24, 2008

Pumpkin Spice Bread

Here's a wonderful recipe to get you in the Thanksgiving spirit. It's almost like pumpkin pie in bread form. The smell of spices will fill your kitchen as its baking (or at least it did mine this afternoon). If we manage not to gobble it all up by then, I think I'll use it for French toast on Thanksgiving morning, too.

Pumpkin Spice Bread

1 1/4 cups white sugar
1/2 cup vegetable oil
2 eggs
1/3 cup water
1 cup pumpkin puree
1 Tbsp. fresh ginger, grated
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees.

Combine sugar, oil and eggs in a mixing bowl. Beat until creamy and lemon-colored. Add water and beat. Mix ginger with pumpkin puree and add to bowl with sugar mixture. Mix well.

In a separate bowl, combine flour, baking soda, baking powder, salt and spices. Add to wet ingredients and mix just until blended. (The batter will be thinner than most quick breads - more like a cake batter.)

Pour batter into greased loaf pan. Bake at 350 degrees for 1 hour 10 minutes, or until toothpick inserted into center comes out clean.

1 comment:

Chef E said...

That looks great, and I would like a hot piece right from the oven...please!