It’s September, people! Time to break out homemade bread, chili, apple pie, and anything with pumpkin. I heart fall. So many people I know hate fall because it means the end of warm weather. Who cares? Heat is overrated. Bring on the leaves! And sweaters! And pumpkins!
Um, there are a lot of exclamation points in that paragraph. Sorry. I just LOVE fall. And this recipe is perfect for everyone else like me who wants to get this fall thing started. Pumpkin bread with a full compliment of warm spices, plus it’s dairy and egg free! Mmmm…
Just eating this makes me feel like I need a sweater and a cup of hot chocolate in front of the fireplace. Except it’s 75 degrees out today. But if I crank up the A/C, it would be cold enough in here for a sweater and hot chocolate. Tom won’t mind the bill that comes after that.
Pumpkin Spice Bread
1 c. unbleached all-purpose flour
3/4 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
3/4 c. packed light brown sugar
1 c. pumpkin puree (not pumpkin pie filling)
1/2 c. olive oil
3 Tbsp. maple syrup
3 Tbsp. water
Preheat oven to 350 degrees, and grease a 9x5x3″ loaf pan with cooking spray or olive oil. Combine dry ingredients (flour through ground cloves) in a medium sized bowl, whisk thoroughly, and make a well in the middle. Combine brown sugar and remaining ingredients in a small bowl, and whisk to combine. Whisk wet ingredients into dry ingredients just until combined. Pour into greased loaf pan and bake for 40-45 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan, then remove to a wire rack to cool completely before slicing.
Recipe notes: You really do have to let the bread cool completely before slicing, or it will be a crumbly mess! Also, this bread tends to get very moist if it’s stored in a completely airtight bag, so give it a little breathing room by wrapping it in foil instead. This bread freezes beautifully.