Feeling Festive!

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It’s Thanksgiving and I have been dreaming all week of pumpkin pies, turkeys and basking in the colours of fall.   Being a baking fanatic and this being a season plentiful with pumpkins, one of my favourite festive treats to make is pumpkin spice bread!

I started making pumpkin bread when I was about 13 from a box mix I got from Costco, and since then, I have thankfully upgraded to making it from scratch (minus the store-bought pumpkin puree).  This is one of the first things I think of baking when fall comes, and although I have made it at other times of the year, it just doesn’t have the same warm, comforting effect as it does during autumn.  Maybe it’s because of the weather or my nose has just gotten accustomed to smelling pumpkin spices during fall and flowers in the summer.

I baked this last year for my froshies and I was surprised at how many of them had never even heard of pumpkin bread before!  Whether you’re spending Thanksgiving away from home or with your family, this is a fantastic loaf to make and share with others.  I think that it’s the joy that baked goods bring to others that motivates me the most to spend hours in the kitchen making a huge mess!

This bread is super moist with lots of warm, comforting spices and it makes the entire place smell like a Starbuck’s pumpkin spice latte (yum!).  So, I hope you’ll give it a try, whether you’ve had pumpkin bread before or not, it’s a lovely treat for all those pumpkin lovers out there!  Hope you have a safe and happy Thanksgiving!!

P.S.  Like wine and cheese, it gets better with age, so keep it on the counter for a few days (if it lasts that long!)

Pumpkin BreadPumpkin Bread 2

YIELD: 2 loaves

PREP TIME: 20 minutes

COOK TIME: 60 minutes

INGREDIENTS:

3 cups (750 ml can) pumpkin puree
4 eggs
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 1/2 cups brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons kosher salt
2 tablespoons pumpkin pie spice

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, vanilla and sugar until well blended.
3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

NOTES:

– I love adding extras to this bread and it’s so easy too!  Add ½ cup of anything (experiment!) like toasted, chopped walnuts, dried cranberries, pumpkin seeds or chocolate chips!

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