Spiced Pumpkin Bread

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Ok, I have a huge love for all things pumpkin. It’s one of the top reasons most people like fall anyway, right? So, I wanted to make a super easy Pumpkin Bread. 

Here’s what you’ll need:

  • A bread tin (approximately 9″x4″)
  • 1-3/4 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/3 cup milk (I used almond milk instead)
  • walnuts (optional, but I used Trader Joe’s Spicy and Sweet pecans instead, which, are amazing and give each pecan bite a great kick of heat that goes really nicely with the pumpkin flavor)

Preheat the oven to 350 degrees F. Go ahead and grease and sprinkle flour in the tin and set that aside. In a large bowl, stir in the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon.

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Then, add the pumpkin puree, oil, and almond milk, until the flour is absorbed. Fold in the walnuts or pecans if you have them.

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Pour the mixture into the tin and pop it in the oven for about 1 hour.Let it cool for about 15 minutes or so. And that’s it!

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Pummmmmpkin Bread. 

Recipe-friendly version:

Here’s what you’ll need:

  • A bread tin (approximately 9″x4″)
  • 1-3/4 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/3 cup milk (I used almond milk instead)
  • walnuts (optional, but I used Trader Joe’s Spicy and Sweet pecans instead, which, are amazing and give each pecan bite a great kick of heat that goes really nicely with the pumpkin flavor)

Preheat the oven to 350 degrees F. Go ahead and grease and sprinkle flour in the tin and set that aside. In a large bowl, stir in the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon.

Then, add the pumpkin puree, oil, and almond milk, until the flour is absorbed. Fold in the walnuts or pecans if you have them.

Pour the mixture into the tin and pop it in the oven for about 1 hour.Let it cool for about 15 minutes or so. And that’s it!

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