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.
- Sift the flour, soda, salt, cinnamon, nutmeg, and ginger together in a spacious mixing bowl.
- Mix in the brown and white sugars—Set aside.
- Combine the pumpkin, water, eggs, and butter together in the bowl of your electric mixer or food processor. Mix until smooth.
- Stir the pumpkin mixture into the dry ingredients and mix well.
- Add the walnuts and mix until well distributed throughout the batter.
- Pour into a greased, 9x5-inch loaf pan.
- Bake for 50–60 minutes or until knife inserted into the center comes out clean.
- Remove from the oven, let sit for 10 minutes, and then turnout onto wire cooling racks.
- Eat the bread warm or at room temperature. It is especially good with butter or cream cheese.
Preparation Time:
1 hour and 15 minutes.
