Tuesday, October 4, 2011

.Spiced Pumpkin Bread.

Spiced Pumpkin Bread.
Does anything sound more "Fall" than that?
Nah, I didn't think so either.
So after husband begged me for a week to make this, I finally succumbed and baked up a loaf. And to be honest, I really wasn't sure what to expect from it.
Now, his cute smile when he got home was reward enough, but I'm happy to report that it turned out Ahhh-mazing! So all-in-all, it was a success!!
That, and with Thanksgiving just around the corner, it was a good warm-up for all the delicious food about to come our way.
Spiced Pumpkin Bread
via epicurious.
Note: This makes 2 loaves. Serve one of the loaves the day you make it, and wrap the other in foil. Then freeze it so that you have it on hand for unexpected company {or a hungry husband!}.
2 cups Sugar {the original recipe called for 3 cups, but it only needs 2 in my opinion}
1 cup Vegetable oil
3 large Eggs
1 16-ounce can Solid pack Pumpkin
3 cups All purpose Flour
1 tsp Ground Cloves
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Baking Powder
1 cup coarsely chopped Walnuts (optional)
1. Preheat oven to 350F.  Butter and flour two 9x5x3-inch loaf pans.
2. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
3. Divide batter evenly between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.


  1. this looks amazing! :) yum yum, thanks for sharing!

  2. Alycia! I love your Blog!! So happy to see you at mine :)
    And this bread is delicious!! It's like a cross between banana bread + Carrot cake!!


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