Spiced Pumpkin Bread

Well, hello there!
It's been a while...
I have A LOT of news!

Including a new addition
to our little, sweet family!
Meet my Alice:

We have had several months
to get adjusted to our new life...
and I am now ready to start baking again!

My amazing mother-in-law
gave me a huge jar of
fresh pumpkin over the weekend.

Hmm...what to do, what to do!?
{wink, wink}
I decided on perfecting the art of:

Recipe adapted from Cannella-Vita
Makes 2 loafs
2 sticks Butter, room temp.
3 cups Sugar
4 Eggs
15 oz. Pumpkin Puree {canned works perfect}
2/3 cup Buttermilk
1 tsp. Vanilla Extract
3 1/2 cups Flour, all purpose
2 tsp. Baking Soda
1 1/2 tsp. Salt
1 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
1/2 tsp. Ground Allspice
1/2 tsp. Ground Ginger {I adore ginger! If you don't, reduce to 1/4 tsp.}

Preheat oven to 350 degrees.
In a bowl, mix flour, baking soda, salt and spices. Set aside.
Coat two loaf pans with a non-stick spray. Set aside.
In a stand mixer, with paddle attachment, mix butter and sugar together on medium speed. Once the mixture turns a light yellow in color, add in eggs - one at the time. Mix in pumpkin and vanilla extract. Alternating wet and dry, add in buttermilk and flour mixture {I do half the buttermilk, half flour mixture and repeat.} Scrap down sides of bowl and beat again on low for another few seconds, making sure all ingredients are nicely incorporated. Pour batter into prepared loaf pans and bake for 50-60 minutes. Be sure to test center of loafs with a tooth pick before removing from oven...tooth pick should come out clean after being inserted intoeach  loaf.

Now, cut you a thick slice
{while it's still warm, of course!}
and ENJOY!

This is my favorite 
pumpkin loaf recipe - by far!

The outside has a nice crunch
{similar to the top of a pound cake}
and the inside is uber moist and spicy!

This is the ultimate holiday bread!
Sprinkle with a little powder sugar
to add elegance for gift giving ...

Slather on a lil' {or a lot}
of vanilla cream cheese frosting
for a decadent twist ...

Use in other recipes like
Pumpkin Bread Pudding
or Pumpkin French Toast!

Whatever your use for it,
it will absolutely not disappoint!
Happy Baking, my friends!


Dorothy @ Crazy for Crust said...

Welcome back! I missed you. :) She's gorgeous! (They both are - the bread and the baby. ;)