Pumpkin Spice Bread

This is a quick bread so no kneading required! I just love a slice of spiced cake and I love pumpkin. Both are so comforting. Craving a slice of spiced cake to have with my tea yesterday, I started baking my standby pumpkin spice bread. However, I really didn't want to add all the sugar so I wouldn't feel so guilty about eating that extra slice. Here is my updated recipe with a much smaller amount of sugar and half the oil. I also substituted whole wheat flour for half of the flour requirements. It turned out exceptionally well! Add a little cold butter and marmalade if you want to fancy it up.

Pre-heat oven to 350 F

Grease an 8-inch loaf pan

Ingredients:

1 Cup canned Pumpkin

1/2 Cup dark brown or brown sugar

1/4 Cup Sunflower oil

1/2 Cup whole Milk

2 Large Eggs at room temperature

1 1/2 Teaspoons Vanilla

1 1/2 Cups Unbleached Flour, I use half whole-wheat

3/4 Teaspoon of Sea Salt

2 1/2 Teaspoons of ground Cinnamon

1/2 Teaspoon ground Ginger or freshly grated Ginger root

1/2 Teaspoon freshly ground Nutmeg

1/2 Teaspoon ground Allspice

2 Teaspoons baking powder

1/2 Teaspoon baking soda

Method:

In a large mixing bowl, add the pumpkin, sugar, oil, milk, eggs and vanilla and mix together until well blended. I use a large whisk

Set aside

In a separate bowl, mix together the flour, sea salt, cinnamon, ginger, nutmeg, allspice, baking powder and baking soda with a whisk until well blended

Add these dry ingredients to the wet and with a wooden spoon mix gently until the batter is well blended, but do not overmix

Pour batter into your greased loaf pan

Bake in a pre-heated oven at 350 F for about 40-45 minutes or until a sharp knife comes out clean

You may need a little longer depending upon your oven

Enjoy this wonderful spicy loaf warm with a little cold butter and marmalade

Or cool and wrap for a day or two - the flavours are even better on day 3!