Once Labor Day hits, it seems there's pumpkin spice everything. From lattes to potato chips, it seems just about anything is fair game for a Pumpkin Spice makeover. We'll pass on the chips in favor of this bread. The heady aromas of cinnamon, ginger, nutmeg and allspice are in perfect balance in our Pumpkin Pie Spice. We top this bread with Spiced Honey Butter made with local honey. Perfect for breakfast or as a snack with a cup of coffee.
3 cups sugar
1 cup vegetable oil
3 large eggs
2 cups (16 oz can) canned pumpkin (not pumpkin pie filing)
3 cups all purpose flour
2 tsp Pumpkin Pie Spice
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup chopped toasted pecans (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Using an electric stand or handheld mixer, beat together the sugar and oil. Slowly mix in the eggs and pumpkin just until combined. Sift together the flour, Pumpkin Pie Spice, baking soda, salt and baking powder. With the mixer on low, beat in the flour mixture. Add in pecans if using.
Divide the batter between the two pans. Bake until skewer or blade of a knife inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks to cool completely.
This bread is delicious with our Spiced Honey Butter.