Sunday, February 21, 2010

Pumpkin Spice Bread

On a quest to find the best pumpkin bread, my mom gave me this recipe. Since pumpkin is best enjoyed in the fall and winter months I am in a hurry to enjoy all of the winter season foods before it starts to warm up. The ginger, cinnamon, nutmeg and cloves are the perfect blend of spices - use good quality spices and freshly ground nutmeg for the best end-result. This pumpkin bread is complimented best with a hot cup of coffee or latte in the morning. Make this on a Sunday so you can brighten up your Monday morning! 

Pumpkin Spice Bread
1 c. butter
3 c. sugar
4 eggs
3 1/3 c. flour
2 tsp. baking soda
½ tsp. baking powder
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 tsp. ginger
½ tsp. cloves
2/3 c. water
2 c. canned pumpkin
1 c. nuts (optional)
3/4 c. raisins (optional)
In a large bowl, cream butter and sugar until fluffy. Add eggs and mix well. In a separate bowl, combine all dry ingredients. Add dry mixture alternately with water and pumpkin. Mix well. Stir in half of the chopped nuts and the raisins if using. Grease two loaf pans and divide batter between the two pans. Sprinkle remaining 1/2 c. nuts over batter. Bake at 350 for 55-60 minutes. (15-20 minutes more)
Tip: Freezes really well!
Printable Recipe

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