Pumpkin Bread
With Fall in the air I began hankering for the spicy smells and tastes of Autumn. This pumpkin bread with Nutmeg, Cinnamon and a dash of Vanilla, can be eaten for breakfast, as a dessert, or as a nice accompaniment to afternoon tea!
Ingredients
- 8 TBS (1/2 cup) of unsalted butter – room temperature
- 1/2 cup of sugar
- 1/2 cup of brown sugar
- 2 cups of flour
- 1 tsp baking soda
- 1/2 tsp of salt
- 1 tsp of cinnamon
- 1 tsp of ground nutmeg
- 1 tsp of vanilla
- 2 eggs
- 1 can of pure pumpkin puree
- 1/2 cup of milk (or almond milk)
- 1 TBS of fresh squeezed orange juice
Preheat oven to 350 degrees. In a large bowl combine flour, baking soda, salt, cinnamon and nutmeg. Stir to combine. In another large bowl cream the butter.
Add in sugar and beat until smooth, add in the eggs, pumpkin and vanilla and beat again. Add the brown sugar and mix again. In a measuring cup measure out the orange juice and milk together. Alternate adding the flour mixture and the milk mixture into the batter and blend until incorporated, ending with the flour mixture.
Butter a large loaf pan and then pour or scrape batter into the pan. Bake at 350 degrees for about 40-50 minutes, checking for “doneness” with when a wooden toothpick comes out clean and top is golden brown. Enjoy for breakfast, dessert or with your afternoon tea!