Pumpkin Spice loaves

Pumpkin Spice Loaves Recipe

Ingredients:

For the Loaves:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
• ½ cup (120ml) vegetable oil or melted coconut oil
• 2 large eggs, at room temperature
• ¼ cup (60ml) milk, at room temperature
• 1 tsp vanilla extract

Optional Add-ins:

• ¾ cup (90g) chopped walnuts or pecans
• ¾ cup (120g) chocolate chips or raisins

For the Topping (Optional):

• 2 tbsp coarse sugar or turbinado sugar for sprinkling
• 1 tsp ground cinnamon

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×5-inch loaf pan or line it with parchment paper. For mini loaves, use 3-4 mini loaf pans and prepare them similarly.
2. Mix the Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Set aside.
3. Combine the Wet Ingredients:
   • In a separate large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth.
   • Add the pumpkin puree, oil, milk, and vanilla extract. Mix until all the wet ingredients are fully incorporated.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
   • If using, fold in the nuts, chocolate chips, or raisins.
5. Pour the Batter into the Pan:
   • Pour the batter into the prepared loaf pan or divide it evenly among the mini loaf pans.
   • If desired, mix the coarse sugar with the cinnamon and sprinkle it over the top of the batter for a crunchy, spiced topping.
6. Bake:
   • Bake in the preheated oven for about 55-65 minutes for a large loaf or 30-35 minutes for mini loaves. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
   • If the top is browning too quickly, you can tent it with foil after 30-40 minutes to prevent over-browning.
7. Cool and Serve:
   • Allow the loaves to cool in the pan for about 10-15 minutes, then transfer them to a wire rack to cool completely.
   • Slice and serve with butter or cream cheese, or enjoy as is!

Tips:

• Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
• For a more intense pumpkin flavor, you can increase the pumpkin puree to 1 ¼ cups and reduce the oil to ⅓ cup.
• The loaves can be wrapped tightly and stored at room temperature for up to 3 days, or frozen for up to 3 months.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes (large loaf) or 30-35 minutes (mini loaves)
• Total Time: 1 hour 15 minutes

Nutritional Information (per slice, about 12 slices per large loaf):

• Calories: ~220 kcal
• Protein: ~3g
• Fat: ~9g
• Carbohydrates: ~33g
• Fiber: ~1g
• Sugar: ~18g

These Pumpkin Spice Loaves are perfect for cozying up with a cup of tea or coffee. They make a wonderful fall treat, breakfast, or snack. Enjoy the warm, comforting flavors of pumpkin and spice!