Pumpkin Spice Bread
Yep. That Pumpkin Spice Bread.... just like the one from your favorite kitchen supply store (Will Sonoma) but this one's from scratch. No mixes, no fuss, so easy, So Delicious.
I hadn't made this in a while, and I'd forgotten just how incredibly good and comforting this is. This is one of my favorite tastes of Fall and the coming holidays. It's perfect all on it's own, but it's gorgeous when it's dressed up with a spiced glaze.
Prep: 10 minutes Cook Time: 50 minutes
3/4 cup pumpkin puree
2 large eggs
1/2 vegetable oil (I use olive oil) 1/2 cup buttermilk 1/2 white sugar 1 cup brown sugar 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp pumpkin pie spice 1/4 tsp ginger 1/4 tsp nutmeg 1 3/4 cup Cup4Cup gluten-free flour Optional: 1/4 cup toasted chopped pecans
Preheat oven to 350
Prep a 9" loaf pan or 4 small mini pans with butter/ flour
In a large bowl, mix together all ingredients except flour, and blend well.
Stir in the flour until just blended. (this is kind of like making pancake batter)
Add pecans or chocolate chips (or butterscotch chips, or white chocolate chips etc) and blend lightly
Pour into prepared pans
Bake for 50 minutes, give or take, as ovens vary. (mini loaves take about 25 minutes so keep an eye on em!)
Pumpkin bread is done when a fork inserted in the center comes out clean.
serve as is, or drizzle with gingerbread glaze. It's also great with a bit of apple butter, or toasted with good butter and syrup.
1 cup confectioners sugar
1 tbsp milk of choice
2 tbsp Torani Gingerbread syrup
In a small bowl or measuring cup ,whisk until smooth. (you can use maple syrup with a dash of cinnamon, cloves and nutmeg if you don't have Torani)