Pumpkin Spice Bread

Once again it is my favorite time of the year - fall!  And to me fall is synonymous with one thing: pumpkin.  Each year I anxiously await the arrival of all things pumpkin - pumpkin beer, pumpkin spice lattes, pumpkin pie (I really could go on and on.)

I hate to play favorites, but if I were forced to, I might have to say that pumpkin bread is my favorite fall treat of all.  But unlike the other pumpkin filled treats that I enjoy, it is one thing that I have never tried to make.  I have only ever really made bread once (click here for a refresher) and although it ended up tasting fine, I walked away feeling like bread baking might not be for me.

This year, I was determined not to let my past bread baking experience deter me from trying to make my favorite tasty treat, and boy am I glad that I gave bread baking another shot!  This time around, all of the ingredients came together in the recommended proportions, and the bread was so delicious that I could have eaten the whole loaf in one sitting.  You should give this recipe a try even if pumpkin isn't your favorite thing - the pumpkin flavor isn't too dominant and the spices give it a wonderful flavor.  (And as an added bonus for all of you with allergies or dietary restrictions, this recipe is dairy and egg free!)

Pumpkin Spice Bread

1 cup pumpkin
1/2 cup unsulphured (dark) molasses
1 tsp vanilla extract
1/2 cup vegetable oil
3/4 cup granulated sugar

2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger

Preheat oven to 350 F and spray a loaf pan with non-stick spray:

Combine pumpkin:

molasses:

vanilla extract (I finally had an excuse to use the delicious extract I brought back from Tahiti!):

with sugar and oil in a large bowl and stir to mix:

In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger:

And stir to mix.  Add the flour and spice mix to the pumpkin mixture in three additions, stirring to mix well after each addition.  Once you have added all of the flour mixture to the pumpkin mixture, the dough should look something like this:

Spoon the dough into the loaf pan and use a knife or spatula to smooth out the top of the loaf to ensure even baking:

Set your timer for 65 minutes (total torture once you begin to smell the delicious bread baking!):

Once the bread has finished baking, transfer to a wire rack to cool for 10 minutes (leave the bread in the pan for now):

After 10 minutes, run a knife or spatula along the edges of the pan to loosen the bread from the sides of the pan.  Invert the bread onto a cutting board, and then turn over to slice:

Although this bread tastes great anytime, I definitely recommend trying a piece right out of the oven while it's still warm.  Heaven!