Pumpkin Spice Ginger Bread

This variation of a standard pumpkin spice bread comes from Elise Bauer’s Pumpkin Ginger Nut Muffins available at Simply Recipes.  I have increased the level of spices and opted out of the candied ginger, but the recipe remains pretty much the same.  For her original Pumpkin Ginger Muffins recipe, see here.

Ingredients:

* 1 1/2 cups flour

* 1/2 tsp salt

* 1 cup sugar

* 1 tsp baking soda

* 1 teaspoon vanilla extract (can add more)

* 1 cup pumpkin puree

* 1/3 cup melted butter

* 2 eggs, beaten

* 1/4 cup water

* 1/2-1 tsp nutmeg

* 1/2-1 tsp cinnamon

* 1/2-1 tsp allspice

* 1/2-1 tsp ground ginger

* 1 cup chopped walnuts, or pecans

1.) Preheat oven to 350F.  Melt butter and add to a kitchenaid mixer with 1/4 cup water.  Add pumpkin spice puree and mix on low speed to combine.

2.) Add spices–nutmeg, cinnamon, all spice, and ginger along with vanilla.  After spices are fully integrated, add beaten eggs and sugar.

3.) Add salt, baking soda, and flour and mix until thick batter forms.

4.) Finally, add nuts (optional) and pour into a well-sprayed baking sheet, or bundt pan.

5.) Cook for 40-50 minutes, or until loaf is golden brown and a knife comes out clean.  Remove from oven and allow to cool.  Enjoy! Makes 12 servings.

Day 3 of Pumpkin Week: Pumpkin Spice Bread

–Helana Brigman

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