It’s baaaaa-aaaack! Pumpkin! Pumpkin cookies, pumpkin muffins, pumpkin-spiced lattes, pumpkin soup, you name it. It’s fall. It’s pumpkin season. And I’m a fan!
I started out down the path of pumpkin bread after I received a recipe in my inbox from Real Simple which, in turn, sent me a-Googling every yummy looking pumpkin bread I could find. Believe me, there are piles and piles of them. But what struck me about the Real Simple recipe was the inclusion of molasses in the ingredient list.
For whatever reason, I ended up not using that particular recipe (although, I will), and chose this one, instead. It is FANTASTIC and delicious and addicting and irresistible and I don’t even know what more to say. I should tell you, though, I made two slight alterations. First, I halved the recipe. Because what on earth am I going to do with TWO loaves of pumpkin bread? Of course I could have popped it in the freezer for later, but I don’t think anything is quite the same after its been frozen. You just can’t ever recapture “warm from the oven.”
The other thing I did, because I didn’t think the original recipe had nearly enough “spice,” was to substitute half of the vegetable oil with molasses a la the Real Simple version. Now we’re talkin’ spice bread. It was amazing. So much so, I had to give some of it away….reluctantly, but it had to be done.
This bread is moist and dense and perfect for the season. Enjoy it plain, or slather on a little apple butter. Enjoy!
Pumpkin Spice Bread
- 3 cups sugar
- 1 cup vegetable oil (or, 1/2 cup vegetable oil and 1/2 cup molasses)
- 4 eggs, lightly beaten
- 1 (16 ounce) can solid pack pumpkin
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 cup water
- In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.