It’s fall and even though the temperature outside is still in the triple digits, I was in the mood to bake and eat some pumpkin bread. When I think of pumpkin bread, it’s the one I buy at Starbuck’s. I searched the internet for the “perfect” recipe and found it on the Food Network website. Their recipe has the right blend of nutmeg, allspice, cinnamon and cloves with just the right amount of moistness. The only change I made was topping it chopped pumpkin seeds. You and your love ones won’t be disappointed with this delicious sweet fall treat!
- 1½ cups organic sugar
- ½ cup organic canola oil
- 2 organic eggs, lightly beaten
- 1 cup (8 ounces) organic canned pumpkin
- 1¾ cups organic flour
- 1 teaspoon salt, scant
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ⅓ cup water
- ¼ cup pumpkin seeds, coarsely chopped
- Preheat the oven to 350 degrees. Using wax paper and a pencil, trace the bottom of the loaf pan. Cut along the lines. Place wax paper liner on the bottom of loaf pan. Grease and flour a 5 x 9 loaf pan.
- Mix together the sugar and the oil. Stir in the eggs and the pumpkin.
- Combine the dry ingredients in a separate bowl. Add dry ingredients and water into wet mixture, alternating.
- Pour into loaf pan and bake for 50 to 60 minutes, until cake tester comes out clean. Let it stand for 10 minutes and remove from pan and cool.