I baked this bread for the first time in 2010 to enter into the state fair pumpkin bread competition. I’d never tested it out first, I just decided I’d bake it and enter it, and it won a third place ribbon so I figured it must be good. I never baked it again until last week so I just now, over three years later, got to taste the bread I’d won a ribbon for. Yes, I know, I’m a wild and crazy kind of gal. :)
And it’s SO GOOD! Sorry for yelling, but I CAN’T CONTROL THE VOLUME OF MY VOICE WHEN SOMETHING IS THIS GOOD! It’s really good. The flavor is great–sweet, pumpkin-y, and perfectly spiced so that it’s not overly spicy, but just enough to compliment the pumpkin flavor without overwhelming it. But it’s more the texture that captivates me. It’s incredibly tender and almost delicate, but not enough so that you’d mistake it for a cake. So crazy moist! I just am in love with the texture of this bread and wish I could replicate it in every sweet bread and muffin possible. WHY DID THE JUDGES ONLY GIVE ME THIRD PLACE? Because they are even more wild and crazy than I am, obviously.
Pumpkin Spice Bread
1 cup (8 1/4 oz) canned pumpkin*
1 1/2 cups (10 1/2 oz) granulated sugar
1/2 cup (4 1/8 oz) vegetable oil
1/2 cup (4 oz) water
2 large eggs
1 3/4 cups (7 1/2 oz) all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Preheat oven to 350F. In a large mixing bowl, combine pumpkin, sugar, vegetable oil, water, and eggs. Whisk until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Spray a 9×5* loaf pan and pour batter in, smoothing the top flat. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Immediately remove from pan, cool completely on a wire rack, and wrap in plastic wrap. The bread gets better after a day so wait till the next day to cut it if you can stand it. :)
*If you’re doubling the recipe, you can use a 15 oz can of pumpkin – there’s no need to open a second can just to make up for the tiny bit it’s lacking for this recipe. It is just as good with the 15 oz can as it is with a full 2 cups or 16 1/2 oz.
**This makes a lot of batter so if you use a smaller pan, you’ll likely have to increase the baking time.
Looking for more award-winning recipes? I gotcha covered! Here are a few of my blue ribbon winners, and you can check out the rest here.
Almond Fudge Cookies (multiple blue ribbons)