This is one of my all-time favorite spice bread recipes. Its from the Joy of Cooking, but I always adapt it to add more spice to let all the flavors really pop. Perfect for breakfast year round, but especially nice in fall. For a more autumnal flavor you can even add a tbsp of pure maple syrup (ideally Grade B).
1 1/2 c flour
1 tbsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
3 tsp ground ginger
2 tsp ground nutmeg
1/2-1 tsp ground cloves
1/4 tsp baking powder
1/3 cup water or milk (I use water)
1 tsp vanilla
6 tbsp butter
1 cup sugar
1/3 cup brown sugar
2 large eggs
1 can pumpkin puree
- Preheat the oven to 350 degrees. Grease a 9×5-in loaf pan and set aside.
- Whisk together dry ingredients, or the first set listed above.
- In another bowl, combine vanilla and water/milk.
- In a large bowl beat room-temperature butter until creamy. Once creamed, add sugar.
- Beat in eggs, one at a time.
- Add pumpkin puree.
- Add the flour mixture to the pumpkin mixture in three parts, alternating with the water/milk mixture in two parts until smooth.
- Bake for about one hour, checking often after 45 minutes. Loaf is done when you can insert a toothpick into the loaf and have it come out clean.
- This would be super yummy with a cream cheese glaze or light sugar/maple sugar glaze. Enjoy!