Every year when Fall/Autumn hits, I make this Pumpkin Bread. To me, it is the quintessential definition of Fall in a bite as flavors of cinnamon, ginger, nutmeg, pumpkin, vanilla, brown sugar marry together in a moist bread. It is absolutely heavenly and divine. While this is under the happy bites section as a bread, it could easily be in the desserts section. It is a perfect bite at any time of the day and would pair perfectly with a Autumn cider or hot teas as well. Let's get to it. This is on the MUST make for Fall recipes to check out.
Ingredients:
- 1 & 3/4 cup bread flour
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 tsp nutmeg
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 3/4 tsp ground ginger
- 1 cup of the fresh pumpkin puree ( if you bought a pumpkin) or you may use Organic 100% Pumpkin from the can
- 2 tsp vanilla extract
- 1/2 cup almond milk
- 1/2 olive oil
- Bread tin for baking
- Butter for the tin (optional)
Directions:
- Preheat your over to 375 degrees.
- In a large mixing bowl, combine the bread flour, brown sugar, white sugar, baking powder, sea salt, nutmeg, pumpkin pie spice, cinnamon, and ground ginger. Mix thoroughly until even and then add in your pumpkin, almond milk, olive oil, and vanilla extract. Continue mixing until all evenly mixed and blended in.
- Grab a disposable bread tin and (optional butter the inside) then pour the pumpkin bread mix into the pan.
- Bake 60 minutes then check with a toothpick if ready or needs 10 minutes more. Times can vary by oven and preference. Your toothpick should go in and come out clean.
- Once out of the oven, let it cool. You may flip the pan between to plates to plate and serve for visual or leave it in the tin to slice, serve, and store easily.
Enjoy this delicious recipe! be careful not to down half the loaf in a single sitting, as you will easily find yourself gooing back for more!
💛 Love & Light,
Lisa Alavi- Spark A Little Sunshine💫
