Monday, September 15, 2014

From the Kitchen: Spiced Pumpkin Bread

It's fall, which means it's now socially acceptable to make pumpkin recipes!  I love everything pumpkin, and pumpkin bread is no exception!  It's perfect with coffee for breakfast and will remind you of fall, even if it's still 100 degrees outside!  With cloves, nutmeg, and a sweet, caramelized crunchy topping, this pumpkin bread screams fall!  I love to make in mini loaf pans so I can share with neighbors and friends.


On a side note, it is difficult to take appetizing pictures of this bread because it is so dark - similar to the color of gingerbread.  However, don't let my poor photography turn you off!  It's delicious, I promise!

Spiced Pumpkin Bread

1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 cup canned 100% pumpkin
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg


Topping:

1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup (1/2 stick) cold unsalted butter, cubed

Preheat your oven to 325 degrees.  Using an electric mixer, beat the sugar and oil until well blended.  Add the eggs and continue mixing until the batter is light and fluffy.  Add the pumpkin, mix on low speed until blended, and then add the dry ingredients.  Mix well.  Pour into a greased pan - either a 1 8x5-inch loaf pan or 3 mini loaf pans (I use this Wilton pan).

To make the topping, use a pastry cutter (I use this one) to combine the butter, flour, and brown sugar until the butter is pea-sized.  Spread the topping over the batter in the pan(s).  Bake for 50-60 minutes or until a toothpick comes out clean.  Allow to cool in the pan for 20 minutes before removing from the pan and cooling on a wire rack.








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