Spiced Pumpkin Loaf

This loaf was the result of having a very sick dog. I had heard that a mixture of canned pumpkin and white rice is good for their digestive systems so I opened a whole 796 ml can of pumpkin but only ended up using about 1/4 cup before the vet insisted that he be off food for a whole 24 hours…what to do with the rest of the pumpkin? Well, I know that the kids LOVE pumpkin bread so there wasn’t much of a choice there.

I hadn’t even intended on making this a post but I was so impressed with this bread that I talked it up during the Food Bloggers of Canada twitter party and received a request for the recipe (Bonjour Hélène!), in fact we traded recipes and I can’t wait to make Hélène’s Dark Chocolate and Ginger Loaf! Really though, this is probably the best Spiced Pumpkin Loaf recipe I’ve used. It turned out with a very nice texture, was not too sweet (I did cut down on the sugar), and just the right amount of spice. I made one with walnuts and another without for the kids. Go figure that the only one still sitting on the counter is the one that has walnuts.

Spiced Pumpkin Loaf  Makes 2 loaves (found on allrecipes.com)

Ingredients

2 1/2 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

15 oz.(444 ml)  pumpkin purée

2 tsp ground ginger

1 tsp cinnamon

1 tsp allspice

1/2 tsp cloves

3 1/2 cups AP flour

2 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp salt

1/2 cup chopped walnuts (double if you want both loaves to have nuts)

Method

Preheat oven to 350 F. Lightly grease two 9×5 inch loaf pans.

In a large mixing bowl combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and clove.

In a medium bowl combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in a preheated oven until toothpick comes out clean, about one hour.