With Thanksgiving only a few days away (how did that happen??), a recipe that showcases the orange gourd and the fall spices seems appropriate. There is just something about the pumpkin pie spice mix that is so appealing. They are essentially a combination of warm spices like cloves, allspice, nutmeg, cinnamon, and ginger. You can mix them up yourself, but I keep a jar of pumpkin pie spice around to avoid having to gather all those ingredients — it really is a lifesaver!
This bread is fragrant, super moist, and not overly sweet. It makes your apartment smell very nice while it is baking in the oven.
Here’s a tip to help your pumpkin bread retain moisture for as long as possible: after baking, remove the bread from the loaf pan and let it cool completely before cutting into it. Don’t tuck into the crusty top and sides (well I do that alot myself!) Just leave it alone for a couple of hours. Once cooled, make yourself a cup of hot coffee and enjoy a piece of this treat!
Pumpkin Spice Bread
(makes one loaf)
½ cup vegetable oil
¼ cup water
1 cup sugar
1 cup pumpkin puree
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp pumpkin pie spice
¼ cup pumpkin seeds (optional)
Preheat oven to 350°F. Line a 9″x5″x3″ loaf pan with parchment paper with sides hanging. Set aside.
In a large bowl, whisk together vegetable oil, water, and sugar until blended. Add eggs, one at a time, whisking in between each addition. Add the pumpkin puree and mix until blended. In a separate bowl, sift together flour, baking soda, salt, and pumpkin pie spice. Add the dry ingredients to the wet ingredients, and mix until combined.
Pour the batter into the loaf pan and even out the surface. Sprinkle some pumpkin seeds over the top. Place into oven and bake for 60-70 minutes, or until a tester inserted into the center comes out clean.
Remove from oven and let cool completely before cutting it into slices.