Pumpkin Spice Bread

This is a perennial favorite in my house and it can be baked up to 2 days in advance. After it cools from the oven, wrap it in foil and leave on the counter for snacking. This bread is delicious alone, but for a more festive presentation you can top it with a dollop of organic vanilla yogurt and a sprinkle of candied ginger pieces.

Ingredients

  • 1 cup organic whole wheat flour
  • 1 cup organic unbleached all-purpose white flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries
  • 2 organic eggs
  • 1 cup organic granulated sugar
  • ¼ cup organic soybean oil
  • 1 cup canned organic pumpkin puree
  • ¼ cup buttermilk

Method

  1. Center the oven rack, then preheat the oven to 375°F. Spray a 9 × 5-inch loaf pan with nonstick cooking spray.
  2. Place the flours, baking powder and soda, salt, and spices in a large bowl. Whisk to combine, then stir in the pecans and cranberries.
  3. In another large bowl, combine the eggs, sugar, soybean oil, pumpkin puree, and buttermilk. Whisk together until fully blended.
  4. Add the liquid mixture to the dry mixture all at once and mix gently with a large spoon until just combined.
  5. Turn the batter into the prepared loaf pan, using a rubber spatula to scrape the bowl and to smooth the top of the batter. Bake on the center rack of the preheated oven for about 1¼ hours, until a cake tester inserted into the center comes out clean. Allow the bread to set for 5 minutes before turning out onto a cake plate. Cool slightly before serving. Serve plain or with a dollop of organic vanilla yogurt with candied ginger on top.

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