Tea Sandwiches and Blueberry Cake
Perfect for a light afternoon snack or gathering with loved ones. I love making tea sandwiches and blueberry cake for a cozy afternoon treat or a light lunch. They’re simple...
The Ultimate Fall Treat
Spiced Pumpkin Bread
This spiced pumpkin bread is the definition of cozy. With rich pumpkin flavor and the perfect blend of warm spices, it’s a comforting treat that will fill your kitchen with the smell of autumn. You can roast your own pumpkins for a farm-fresh taste, or use store-bought pumpkin puree for convenience. Either way, this bread will be a hit!
Ingredients
- 2 cups pumpkin puree (fresh roasted or store-bought)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp cloves
- 1 tsp salt
- 1 cup sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- Optional: ½ cup chopped walnuts or pecans
How to do it
- Prepare the pumpkin: If using fresh pumpkin, roast the pumpkins from Bloom Ranch (or your local farm) by cutting them in half, removing the seeds, and roasting at 375°F for about 45 minutes until tender. Scoop out the flesh and puree it in a blender or food processor. If you prefer, you can also use store-bought pumpkin puree.
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, spices (cinnamon, nutmeg, ginger, cloves), and salt.
- Mix the wet ingredients: In a large bowl, beat together the sugars, eggs, oil, and vanilla extract until smooth. Stir in the pumpkin puree.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Add optional nuts: If you’re using walnuts or pecans, fold them into the batter.
- Bake: Pour the batter into your prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
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