I confess that I am not a pumpkin pie fan. In fact, my tastebuds find it revolting. Nonetheless, I love pumpkin. I count the days until the pumpkin spice latte returns to my local Starbucks and find my shopping hopes shattered if I don’t find pumpkin spice coffee creamer available at the local grocery. Pumpkin cupcakes are given to celebrate all cold weather birthdays. Pumpkin scented candles line my home office. Pumpkin truffles? Oh yes! I even plot home decor surrounding pumpkins when the temperature drops in our small Virginia town.
And, of course, I have my go-to pumpkin bread recipe adapted over the last few fall and winter seasons that brings everyone back for a second slice or a late night tip-toe into the kitchen.
A good pumpkin bread should be sweetness waltzing with spice. Not bland but instead a fall flavored pillow-like explosion in your mouth. At our house, loaves of this bread is a basis of french toast and peanut butter or Nutella™ sandwiches during the fall and winter months. And well, sometimes in the spring, too.
I’ll admit, though, that mini loaves are my favorite form of this bread to make. Instead of making a full-sized loaf, I often grab my silicone mini loaf pan and make four admittedly cute, small loaves. These are great for taking to work to share, give to a neighbor wrapped in colorful selafane and a bow, or just help with portion control in your own home when you just can’t bear to part with the pumpkiny goodness.
So, get your pan, get your ingredients, and get your pumpkin on!
Spiced Pumpkin Bread
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 2 eggs, unbeaten
- 2 cups sifted flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 cup water
- Preheat oven to 350 degrees.
- Combine sugar, brown sugar, pumpkin, oil, and eggs. Blend in standing mixer on low setting until well combined.
- Using a sifter, combine flour, baking soda, salt, and spices. Then combine with sugar and pumpkin mixture.
- Add water. Mix well.
- Using a well greased four mini loaf pan, fill each cavity to half full with mixture. A 9×5 loaf pan can also be used if you prefer.
- Bake for 45 to 55 minutes. Bread is ready when golden brown and a knife can be cleanly removed.
- Let cool for 10 minutes in loaf pan. Then, remove each loaf and carefully place on a cooling rack.
- Serve and enjoy!