Pumpkin Spice Bread
This Pumpkin Spice Bread is a classic fall recipe! This no-fail, moist and spicy cake is delicious for snacking or as dessert with a scoop of vanilla ice cream!
Servings 1 loaf
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/3 cup milk
- 1/2 tsp vanilla extract
- 6 tbsp butter
- 1 cup sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 cup pumpkin purée
- 1/3 cup raisins optional
Instructions
- Preheat your oven to 350 degrees F.
- Line a loaf pan with parchment paper and set aside.
- Whisk together the flour, baking soda, baking powder, salt and spices.1 1/2 cups all purpose flour, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves
- In a measuring cup stir together the milk and vanilla. Set aside.1/3 cup milk, 1/2 tsp vanilla extract
- In a mixer cream the butter. Then add sugars and mix until creamy.6 tbsp butter, 1 cup sugar, 1/3 cup brown sugar
- Add the eggs, one at a time, to the butter/sugar mix.2 large eggs
- Then add the pumpkin purée to the egg/butter/sugar mix. Combine.1 cup pumpkin purée
- Add the flour mixture to the pumpkin mix in 3 parts, alternating with the milk mix in 2 parts.
- Fold in the raisins.1/3 cup raisins
- Add the loaf batter to the prepared pan.
- Bake for about 1 1/4 hours. The loaf is done when the centre is firm and a toothpick inserted into the centre of the cake comes out clean.
- Let rest on a wire rack for about 15 minutes, then remove from the pan then let the bread cool completely before cutting.