Breakfast, lunch, dinner and dessert...I am convinced this pumpkin bread recipe works for all such eating situations. Torrey Fox of Tiny Kitchen is sharing this classic of all classics and it's one that should most certainly be in your baking arsenal. It pairs beautifully with a little butter and coffee. Trust. Psst...find more delicious dessert ideas right this way.
I had found these amazing fall table linens at World Market and wanted to design a table spread around them. The cuts of berries added that final touch I was looking for to make it perfectly festive.
Classic Pumpkin Bread
|1 and 3/4 cups all-purpose flour||2 teaspoons ground cinnamon|
|1/4 teaspoon ground nutmeg||1/4 teaspoon ground cloves|
|1 teaspoon baking soda||3/4 teaspoon salt|
|2 large eggs||3/4 cup granulated sugar|
|1/2 cup packed light or dark brown sugar||1 and 1/2 cups pumpkin puree (fresh or canned)|
|1/4 cup milk (almond milk as a substitution)||1/2 cup vegetable oil or canola oil|
Pre-heat oven to 350 degrees
Spray a 9x5 inch loaf pan with non-stick spray. Set aside
In a large bowl whisk the flour, baking soda, salt, cloves, nutmeg and cinnamon together. In a separate bowl mix together the pumpkin, oil and milk.
Pour the wet ingredients into the dry ingredients and gently fold together with a spoon. Be careful not to over mix.
Pour the batter into your prepped bread pan. Bake for 60-65 minutes. I like to cover the pumpkin bread with tin foil half way through the baking process as to not brown the top of the bread too much.
Allow the bread to cool fully before popping it out to slice and serve!