Autumn is definitely my favorite season! The weather starts to get a little bit cooler and the air more crisp. I can start pulling out the sweaters and the boots, and my favorite varieties of winter squash are in season, including pumpkin.
During this time of the year, I tend to go on a baking frenzy, and one of my absolute favorite things to make is pumpkin spice loaf. I am a fanatic when it comes to anything pumpkin, and this sweet and spicy loaf is no exception. It’s great with morning coffee, in the afternoon with a nice hot cup of tea, or at night with a tall glass of ice cold milk.
INGREDIENTS:
- 3 Cups of Flour (All-Purpose or Wheat)
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Baking Powder
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Ground Cloves
- 1 Teaspoon of Ground Nutmeg
- 2 Teaspoons of Ground Cinnamon
- 1/3 to 1/2 Cup of Brown Sugar
- 1/3 Cup of White Granulated Sugar
- 1 Cup of Butter (Melted or Really Soft)
- 3 Large Eggs
- 1 Can of Pumpkin Puree (15 Ounce)
- 1/3 Cup of Milk (optional, without milk the loaf will have a more dense texture. If you include milk the load will be fluffier. It all depends on your preference. Both types come out tasty)
DIRECTIONS:
- Preheat oven to 350˚
- Grease one large loaf pan (or two medium loaf pans)
- In a large bowl, mix together all of the dry ingredients (flour, salt, baking soda, baking powder, cloves, nutmeg, cinnamon, brown sugar, and granulated sugar).
- In a separate medium size bowl beat together the eggs.
- Add butter to eggs and cream together
- Add the milk (if using) and pumpkin purée into the egg and butter mixture
- Fold in the wet ingredients with the dry ingredients and gently mix until everything is evenly combined
- Pour the batter into the greased pan/pans
- Bake for about 50 minutes (time can vary by oven) or until you can stick a toothpick or knife in the center and it comes out clean.
This makes one large loaf or two medium loaves. If you want a smaller serving, you can make one medium loaf by just halving this recipe.
HAPPY AUTUMN! ENJOY!