Angie’s Pumpkin Spice Bread
It’s a slow rainy day just before Thanksgiving. I am fortunate to be able stay at home and devote my time to baking
This morning I was looking through my cupboard and to my surprise, I had all the ingredients for a Pumpkin Spice holiday bread or cake. Since we were so close to the holidays I decided to bake this afternoon
The spices you should have are cinnamon, ground cloves, nutmeg and a little ginger. I added a little allspice, but this optional. The sour cream brings some moisture to the cake. I had some Almond slivers so I added them to the bottom of the baking pan before putting it in the oven.
And remember, wrap the Pumpkins spice cake into some plastic wrap overnight. It always taste better the next day!
Pumpkin Spice bread
Ingredients
- 1 (15 ounce) can pumpkin puree
- 5 medium eggs
- 1 cup vegetable oil
- 1/2 cup sour cream
- 3 cups white sugar (or brown sugar)
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1tsp Allspice (optional)
Instructions
- Preheat the oven to 350 F. Grease and flour two 9×5-inch loaf pans or one big Bundt pan.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger and Allspice together in a large bowl.
- Mix pumpkin puree, eggs, oil, sour cream and sugar in a separate bowl until well blended.
- Pour batter into the prepared pans.
- Stir flour mixture into pumpkin mixture until just blended.
- Pour batter into the prepared pans.
- Bake for about 55 min. or longer in the preheated oven until a toothpick inserted in center comes out clean.
- Internal temperature should be 207 F.
Notes
Let cool on cooling rack and cover with confectioner sugar or sugar glaze.
After cooling, wrap the Pumpkins Spice cake into some plastic wrap overnight. It always taste better the next day! It’ll keep for several days, and can also be frozen for up to 6 month.
