Spiced Pumpkin Bread

A pumpkin loaf spiced with cinnamon, ground cloves, and nutmeg. I came up with this recipe after many failed attempts at pumpkin loaf. I adapted a favorite banana loaf recipe and this was the result. Yum! This recipe yields 3 loaves. Stock your freezer!

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.

Step: 3

Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.

Step: 4

Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.

Per Serving: 247 calories; protein 3.1g; carbohydrates 40.7g; fat 8.4g; cholesterol 35.8mg; sodium 393.6mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.