Old Fashioned Favorite- Pumpkin Spice Bread from Scratch

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It's Sunday, and the kitchen ceiling fan sends the scent from the Pumpkin Candle in the kitchen to the living room...and literally making us hungry. 

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Just when everyone is sick of pumpkin-spice and even the color, orange, I decided to make my Pumpkin Bread kicking up the spice and flavor. 

I don't even know where the original source came from and I've been fooling with this recipe for over 50 years. This was one of the things we made to give as gifts when we were first married and in college.  

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Baking or making was what we had to do for for the holidays. Hubby made Birch Christmas Log candle holders for everyone and we baked pound cakes, pumpkin bread, and some favorite cookies as gifts for all our family and friends. 

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Since then we garden, and I grow fresh pumpkin/squash and roast/puree the delicious inexpensive Pumpkin for baking, pancakes, Muffins and this year's Fritters.! 

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Honestly, I like adding the molasses instead of the artificially (browned sugar) or use Turbinado sugar, which is naturally brown.

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PUMPKIN SPICE BREAD.  makes 2 loaves 

Bake at 350 degrees for 1 to 1hr15min.

Mix Dry ingredients in large bowl

Sift 3 1/3 cups of whole wheat/ or unbleached flour, (oat flour can be subst) with the following:

1/2 tsp of baking powder

2 tsp baking soda

1 tsp each of ginger, nutmeg and cloves (I kick this up to 1 1/2tsp of each)

4 tsp. of cinnamon or more if you are brave!

In mixer mix ingredients with

1 1/2 to 2 1/2 cups of sugar or brown sugar. (taste your pumpkin, if it is sweet use the lesser amount)

1 heaping TBSP real Molasses (if using white sugar)

2 cups or 16oz. of fresh pumpkin (or canned)

1 cup of oil, (I've used canola, corn, vegetable, sunflower or combos and all work)

1 cup of water

Blend: then add 4 eggs one at a time until well blended.

Slowly add dry ingredients...Do not beat, but mix until blended completely.

(Floured Nuts may be folded in at this time if you wish, or raisins, or both) 

Fill two greased and floured cake pans. (I doubled the recipe in photos)

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I'm still getting used to my new ovens...there are two ovens. I used the conventional Bake oven part for the bread, as I'm still not use to the convection oven for baking.

Bake 350 degrees for 1 hour to an 1 1/4 hours or until a testing stick comes out clean remove and let rest....remove when cool enough to handle the pans. (I used both glass and dark pans and they all baked at the same rate. 1 hr 15 minutes.)

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Keeps for at least a week in the fridge, and freezes very well.

Enjoy---and it's nice to have a gift for a friend or family member!

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Totally Nummy, and make to your own taste. 

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 Sandi Magle

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