Spiced Pumpkin Bread…Yum!
Every so often, I manage to create something wonderful, and this time is was my spiced pumpkin bread. I decided to make one of my traditional recipes for breakfast only to discover that I was out of sugar at the Little House, so I sent RJ over the Inn to bring back some. As I got underway, I noticed that I was missing a few critical ingredients, like orange juice and cranberries, and I didn’t feel like sending RJ over to the Inn again, so a new recipe was going to be in the works. A little of this and a little of that and WOW! In fact, it was so successful that I thought I would share it. The pan I used was from Nordicware and it looks like pumpkins in a fenced-in pumpkin patch. I sprinkled it with a bit of powered sugar but it was hardly necessary. The bread was moist and quite delectable for a homemade quick bread, which made it all the more enjoyable. So here it goes…
Spiced Pumpkin Bread
2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon allspice
½ teaspoon salt
2 eggs
1/3 cup vegetable oil
1 teaspoon of vanilla
2 cups canned pumpkin
3 tablespoons of cinnamon sugar
Preheat oven to 350 degrees. In a bowl, combine flour, sugar, soda, powder, and spices. Mix and make a well in center. Add eggs, oil, and vanilla. Stir until incorporated. Fold in pumpkin. Pour into two greased 8 x 4 loaf pans or one large loaf pan. Sprinkle with cinnamon sugar. Bake for 50-60 minutes until toothpick comes out clean.
ENJOY!!!