Ingredients
- 2 cups brown sugar
- 3 eggs
- ½ cup butter, melted
- ¼ cup vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves (Optional)
- ½ teaspoon ground ginger
- 2 cups pumpkin puree
Why This Dish Is So Special
This bread combines the warm sweetness of pumpkin with a surprising spicy twist. It’s perfect for those who enjoy a little heat in their baked goods. The moist texture and rich flavors make it a comforting treat any time of day.
Cooking Tips You Should Know
- Use fresh pumpkin puree for the best flavor and moisture.
- Don’t overmix the batter to keep the bread tender.
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Don’t overmix the batter to keep the bread tender.
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
Directions
Heat your oven to 350°F (175°C). In a small bowl, whisk together the brown sugar, eggs, melted butter, oil, water, and vanilla until everything is well combined. In another bowl, mix the flour, baking powder, baking soda, and all those warm spices—cinnamon, nutmeg, allspice, cloves, and ginger. Pour the wet ingredients into the dry and stir until the batter is smooth. Then, gently fold in the pumpkin puree until it’s fully mixed in. Divide the batter evenly between two loaf pans and pop them into the oven. Bake for about 35 to 55 minutes, or until a toothpick poked into the center comes out clean. Let the loaves cool a bit before slicing and enjoying!
How To Enjoy This Dish
Enjoy a slice warm with a pat of butter or cream cheese. It also pairs wonderfully with a hot cup of tea or coffee, making it a lovely choice for breakfast or an afternoon snack.
Leftover Tips
Store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months. Thaw at room temperature before serving.
