When I was growing up, apples and sweet potatoes were the treasures of fall. My mother had all things apple and sweet potato pies around our house. There was never mention of pumpkin.
That was long before the big pumpkin spice explosion. Now it seems that fall is all about pumpkin spice.
As an adult, I reluctantly tried pumpkin pie for the first time a few years ago. I was surprised when I liked it! It’s funny how your taste changes over the years; now, I look forward to pumpkin in the fall. Pumpkin scones are a favorite of mine, and this moist, spicy bread is another favorite. This recipe instructs you to make three loaves. I like to make a few muffins to deliver to someone special or even freeze a few for later.
Pumpkin Spice Bread or Muffins
Ingredients
- 1 (15-ounce can) pumpkin puree
- 4 large eggs room temperature
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat oven to 350℉. Grease and flour three 7 x 3-inch loaf pans, or line muffin tins with paper liners.
- In a large bowl mix together pumpkin puree, eggs, oil, water and sugar until well blended.
- In a separate bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended.
- Pour into loaf pans or scoop into muffin tins.
- Bake loaves about 50 minutes and muffins about 30 minutes. They will be done when toothpick inserted in center comes out clean.
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