Christmas decorations are out before Thanksgiving has even passed, you can hear Mariah Carey at every turn, and Starbucks has already gotten rid of their pumpkin spice latte for the year.
But let me tell you something, folks: fall isn’t over yet. As a matter of fact, it won’t be officially over until December 21st! That is why I’m here, to give us one last push towards enjoying fall. And what better way to do that than with some tasty pumpkin spice bread?
This recipe is so easy, you could do it with your eyes closed. Well, maybe not, I’d hate for you to grab pepper instead of salt, to put your pet in the oven, or something horrible like that. Um, no. So… instead of dwelling on that, let’s jump to the ingredients! You will need:
Ingredients
- A pinch of salt
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cloves
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- ¾ a cup of butter or margarine
- 2 eggs (can be substituted with 2 tablespoons of canola oil if you’re vegan or allergic)
- 2 cups of sugar
- 2 cups of flour
- 1 can of pure pumpkin
- A dash of love uwu
Tools
- 2 bowls
- A fork or whisk or mixer
- A square baking pan (or 2 bread loaf pans)
- A teaspoon
- A measuring cup
Got everything? Good! Let’s preheat that oven to 325 degrees. Now take a bit of that butter and use it to grease your pan(s). Set aside for later.
In a mixing bowl, deposit your flour, salt, nutmeg, cloves, cinnamon, and baking powder. Now mix it up like your feelings regarding your favorite 70’s band when you found out they weren’t such nice people. Set this bowl aside once combined.
In a separate bowl, add your sugar and butter. Unless you have an electric mixer, I suggest your butter be at least room temperature to make the mixing process easier. If you’re a dummy like me and whipped out your butter fresh from the fridge, 30 seconds in the microwave never hurt anyone. Don’t worry, I won’t tell.
Once your sugar and butter are mixed in, go ahead and add an egg. Once combined, add the other. Now that you have a gooey bowl, make it gooier by dumping the entire can of pure pumpkin into it. By the time you’re done mixing, it should look pretty gross (but smell heavenly). Now combine your wet and dry ingredients into whichever of your two bowls is the largest, and get mixing.
By now, your oven should be done preheating. Pour your batter into your pan of choice and pop it in the oven for… an hour? Something about these puree-based breads just takes a while to cook though, so you may need to keep your bread in the oven for longer. Just stab it with a knife every 10 minutes or so after the first hour and take it out when the batter no longer sticks to your knife.
And there you have it, Pumpkin Spice Bread! I hope this recipe was easy enough to follow along, and that you can share this bread with all your friends, receive their compliments, and tell them you made this recipe up all by yourself. It’s okay, we all need an ego boost sometimes, you have my permission to lie.
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