Recipes
Pumpkin Spice Bread
Half a 15-ounce can 100% pure pumpkin (1cup minus 2Tbs.)
1/4 tsp. Ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. cloves
3/4 cup water
1 3/4 cups dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 3/4 cup bleached all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 cup cinnamon mini flakes (-012435 Cinnamon Mini Flk)
Adjust oven rack to middle position and heat oven to 350 degrees. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes. Transfer to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.
In a separate bowl, whisk together remaining dry ingredients, fold into the pumpkin mixture until just combined, then fold in the cinnamon mini flakes. Scrape batter into 8 greased miniature disposable loaf pans (or 1 9-inch pan). Bake until firm and golden brown, about 30 minutes for miniature loaves and about 70 minutes far a large loaf.
Let bread stand a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. Recipe doubles easily and freezes well.