I'm so happy fall is finally here! I sense lots and lots of apples in my near future :)
Pumpkin Spice Loaf
adapted from Baked Bree
Yield: two 8 x 4" loaves or six mini loaves
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tbsp Pumpkin Pie Spice (see note)
1 tsp salt
3 cups sugar
1 cup vegetable oil
1 (15-oz) can pumpkin puree
1/2 cup water
1/2 cup shelled pumpkin seeds (optional)
- Preheat oven to 350 degrees F and grease loaf pans.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt. Set aside.
- In a medium bowl, mix together the sugar, oil, eggs, pumpkin puree and water until well combined and smooth. Pour into the dry ingredients and mix just until combined.
- Divide the batter among the loaf pans, filling each about 3/4 full, and sprinkle pumpkin seeds over the tops if desired. Bake on the center rack for 45 minutes for large loaves, 30 minutes for mini loaves. Remove and cover with foil tents. Bake large loaves for another 25-45 minutes, mini loaves for 15-30 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Remove from oven and let cool in pans for 15 minutes, then turn out onto cooling racks to cool completely.
Note - To make your own Pumpkin Pie Spice, combine the following spices:
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
3/4 tsp all spice