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This time of the year you can’t turn around twice without seeing at least one food item laced with pumpkin. Seriously, it’s everywhere. There is no escape; resistance is futile. As you can probably tell, I’m not a huge fan of pumpkin but others like it so I thought I’d go ahead and get my pumpkin-duty out of the way.

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Color me surprised when I made this pumpkin spice bread and it was pretty good, even for non-pumpkin-eater. This recipe started out as a banana bread recipe from my good friend, Kate. Kate really knows her way around a banana bread. She’s given me two recipes, one that uses buttermilk and one that uses regular whole milk, and both are really tasty. I decided to adapt the regular whole milk version, with Kate’s permission, to attempt the pumpkin spice bread. It’s light, moist and full of flavor.

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Pumpkin Spice Quick Bread

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup (1 stick) butter, room temperature
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 Tble vanilla
  • 1 cup pumpkin puree
  • 1 cup whole milk

Preheat oven to 350˚ and butter and flour loaf pan. In a medium bowl, combine flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside. In the bowl of a stand mixer, cream butter with brown sugar until light and fluffy, about 3 minutes. Add eggs and mix well. Pour in the pumpkin and milk, stir to combine. Slowly add dry ingredients until mixture is well combined. Pour batter into a prepared 9×5 loaf pan and bake on the middle rack for 50-60 minutes. Remove from oven and let cool on a rack for 15 minutes. Remove loaf from pan and let cool completely before cutting.

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Notes:

  • This bread is really dark. You’ll think it’s burned on the outside and raw on the inside, but really it’s perfect.
  • This bread is super delicious with spiced honey butter.
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