There is a place at the farmers market that has the best pumpkin bread. It’s very soft and spicy and the perfect accompaniment to hot apple cider. I’ve wanted to recreate it and after I made pumpkin pancakes a few weeks ago and decided to use the leftover puree to try my old pumpkin bread recipe again.

You know what? It’s pretty good. It’s really good with plum jam. It was good enough to send a mini loaf to a friend for her birthday.

Still, it’s not my ideal bread, so I’m going to keep searching.

Pumpkin Spice Bread

This recipe is scrawled in one of my recipe books and I have no idea where it came from. When putting it down I neither mentioned where I’d found it nor what temperature to bake the bread at. Ah well.

Preheat oven to 325° F

Whisk together:
2 cups flour
5 tsp pumpkin pie spice (I use 2 tsp cinnamon, 2 tsp allspice, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Mix together:

1 cup pumpkin purée
1 cup brown sugar
1/2 cup apple juice
2 eggs
2 tbsp vegetable oil
1 tsp vanilla extract

Stir the flour mixture into the pumpkin mixture until just moistened. Pour into a greased 9″x5″ loaf pan. Bake for 65-70 minutes.

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