Pumpkin Bread
I bake a variety of different treats for my holiday boxes and the pumpkin bread gets rave reviews from our friends and neighbors. The combination of ingredients creates a moist and spicy recipe that gets its extra bite from the candied ginger and warm spice blend.
Enjoy the bread with a cup of coffee, a glass of mulled wine or with a smear of cream cheese. It makes a perfect compliment to a chicken salad plate too.
Presenting a beautifully wrapped gift brings me great joy. Wrapping the pumpkin bread in white butcher paper lined with wax paper and tied with beautiful ribbon creates a thoughtful gift anyone will love to receive.
INGREDIENTS
1-15 ounce can pumpkin puree, organic preferred
4 large eggs at room temperature
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 and 1/2 cup all-purpose flour
2 teaspoons baking soda
1 and 1/2 teaspoons Kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 tablespoon chopped, candied ginger
DIRECTIONS
Preheat oven 350°F
Prepare 3 -7”x3” pans spray with cooking spray
In bowl of stand mixer, add pumpkin puree, eggs, oil, water and sugar mix until blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
With mixer on medium speed, slowly add dry ingredients to pumpkin mixture until fully blended, add in chopped candied ginger until incorporated
Divide batter between prepared loaf pans, bake for 50 minutes. Test doneness by inserting toothpick into bread and comes out clean.
Yields: 8 to 1o servings
Serving suggestions: Slice and serve with your favorite beverage
