Autumn is the season of pumpkin, spice, and everything nice. Simple flavors mimicking the changing color of the leaves on the trees, the coming holidays, and kids excited about their back-to-school friends. As the dog days of summer shift into winter chills, light picnic berries slowly ease into root vegetables and pumpkin gourds at the local market. All Hallow’s Eve approaches, Thanksgiving feasts beckon, and Christmas is no longer just a memory. Pumpkin Bread is a classic reminder of the holiday dishes to come. A small note, this loaf packs a spicy punch. If you prefer a purer pumpkin bread, feel free to reduce each of the spices to 1/4 teaspoon (and, if using, the ground cloves to 1/32 teaspoon).
Prep Time: 15 minutes Bake Time: 30 minutes
Special Equipment: 5.75” x 3” mini loaf pan Serving: 1 mini loaf
1/3 cup all purpose flour
1/3 cup canned pumpkin
2 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons canola oil
2 tablespoons egg beaters
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon vanilla
1/16 teaspoon ground cloves (optional – see step 3)
1. Preheat oven to 350º and generously butter a 5.75” x 3” mini loaf pan.
2. With the exception of the cloves, combine all ingredients in a medium mixing bowl and stir to combine.
3. Taste the batter! Go ahead, trust me. The taste of the batter will closely mimic the taste of the finished bread. If you want more sugar, spice or, if you want to add cloves, now is the time to do so.
4. Bake in a 350º oven for 30-40 minutes or until a cake tester comes out clean.
5. Sprinkle with powdered sugar and serve warm from the oven.
Missing one of the spices? Substitute 1/2 teaspoon of pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves.
Prefer to substitute half an egg for the egg beaters? Visit the Foodtionary for a how to!