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Pumpkin Spice Bread *

Source of Recipe


Cottage Living magazine



List of Ingredients



• 1-2/3 cups all-purpose flour
  
• 1 tsp baking soda
  
• ¾ tsp ground cinnamon
  
• ¼ tsp ground ginger
  
• ¼ tsp ground cloves
  
• ¼ plus 1/8 tsp kosher salt
  
• 1-1/3 cups sugar
  
• 1/3 cup canola oil
  
• 1 cup plus 1½ Tbsp canned unsweetened pumpkin
  
• 1 large egg
  






Instructions



1. Preheat oven to 350° F. Grease and flour an 8- x 4-inch loaf pan. Sift together first 5 ingredients; stir in kosher salt.
   
   
2. Combine sugar, oil and pumpkin in a large bowl; beat at medium speed with an electric mixer until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at low speed until blended. Transfer batter to prepared pan.
   
   
3. Bake at 350° for 1 hour and 5 minutes, or until loaf is golden and a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 15 minutes; remove from pan. Serve warm or at room temperature.
   
   Makes 1 loaf.
   
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   • Cat's Note:
   I recommend checking for doneness at about 50 or 55 minutes; when I baked this, it did not take the full 65 minutes for it to test done.