I know baking bread in 95 degree weather does not sound like fun, but trust me baking this pumpkin spice bread in the wee way early morning and and letting it cool for when the family arrises will surely put a smile on everyones face. Pumpkin spice bread is a quick bread type of recipe, as contrasted with a yeasty risen bread. The baking soda and baking powder acting together with contacting the pumkin, eggs and oil make a nice quick rise. The spices of nutmeg, cloves, allspice and cinnamon add wonderful flavor to the pumpkin.

Pumpkin Spice Bread Ingredients

• 3 ½ cups self-rising flour, like from White Lily or King Aruther
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• 2 ½ cups sugar
• ½ cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs, lightly beaten
• 1 (16 ounce) can pumpkin

Pumpkin Spice Bread Instructions

Preheat oven to 350 F. Coat two 9x5x3-inch loaf pans with non-stick cooking spray and a light dusting of flour.

Mix flour, cinnamon, cloves, allspice, and nutmeg in a small bowl. In a mixing bowl, combine sugar, brown sugar, oil, and eggs. Beat until blended. Add pumpkin; blend well. Pour batter into prepared pans.

Bake 55 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 15 minutes. Remove from pans and cool for at least an hour on wire rack before cutting.

Photo by rox sm under the Creative Commons Attribution License 2.0.