I am now on a pumpkin spice kick, and I expect that will continue until Thanksgiving when my focus will be on holiday baking, Christmas cookies in particular. This beautiful loaf combines canned pumpkin with spices used in gingerbread, for a loaf that everyone will enjoy. I was shopping in a discount store recently, and came across pumpkin spice extract and couldn’t help myself. I just HAD to buy it!
I used the extract along with some extra powdered cinnamon and ginger and found the loaf had just enough spice flavor. The pumpkin helps to keep this bread very moist and adds a lot of nutritional value to this loaf. Pumpkin is high in vitamin A, C, fiber, and antioxidants. I prefer to use organic canned pumpkin if fresh is not available, but if you have the time, fresh pumpkin is always best!
This recipe makes two loaves, and they are nice sized loaves with rounded tops. I often use smaller loaf pans than what a recipe calls for because I just do not like the look of short, squatty loaves, but these loaves are perfect in size. The best part about making two loaves at once is that you can freeze one to enjoy at another time.
These loaves are delicious simply as they come out of the oven, but if you wanted to make them a little more special, skip the addition of nuts on top, and glaze them once they cool. A glaze flavored with cinnamon or orange would be lovely on these loaves. Not being an icing person myself, I just topped the loaves with some chopped walnuts before I popped them into the oven.
Buon Appetito!
Deborah Mele
Ingredients
- 3/4 Cup Unsalted Butter (12 Tablespoons)
- 1 1/4 Cup Light Brown Sugar
- 3 Large Eggs
- 2 Tablespoons Molasses
- 1 Teaspoon Pumpkin Spice or Vanilla Extract
- 2 3/4 Cup All-purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Teaspoons Ground Cinnamon
- 1 Tablespoon Powdered Ginger
- 2 Cups Pumpkin Puree
Topping:
- 3/4 Cup Finely Chopped Walnuts
Instructions