Fresh Sugar Pumpkin Spice Bread

Fresh Sugar Pumpkin Spice Bread

Makes: 1 large loaf

Pan: 6 x 10-inch loaf pan

Oven: 325°F

Bake time: 65-75 minutes or longer if needed

Ingredients

• 2 cups all-purpose flour

• ½ teaspoon salt

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 ½ teaspoons ground cinnamon, slightly heaping

• 1 ½ teaspoons ground nutmeg, slightly heaping

• 1 ½ teaspoons ground cloves

• 1 ½ sticks unsalted butter, softened

• 2 cups granulated sugar

• 2 large eggs

• 2 cups homemade sugar pumpkin purée

• Crisco plant-based shortening, for greasing the pan

• Prepare the pumpkin and pan
  

1. Prepare the pumpkin and pan

Roast 3 small sugar pumpkins until completely tender, then allow them to cool. Scoop the cooked flesh away from the skins and place it in a large bowl. Using a handheld immersion blender, purée the pumpkin until smooth and measure out 2 cups for the bread. Preheat the oven to 325°F and generously grease one 6 x 10-inch loaf pan with Crisco plant-based shortening, making sure the bottom, sides and corners are well coated.

2. Prepare the dry ingredients

In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves. Whisk until the spices and leavening ingredients are evenly distributed throughout the flour, then set the bowl aside.

3. Prepare the wet ingredients

In a large mixing bowl, cream the softened butter and granulated sugar together until thoroughly combined and fluffy. Gradually incorporate the eggs, adding them one at a time and mixing well between each addition. Add the 2 cups of fresh pumpkin purée and continue mixing until evenly incorporated.

4. Make the batter

Gradually add the dry mixture to the wet pumpkin mixture. Mix for a few minutes until everything is incorporated and there are no visible pockets of dry flour. Once the batter is fully combined, stop mixing. Pour the batter evenly into the prepared 6 x 10-inch loaf pan and smooth the surface.

5. Bake

Bake at 325°F for approximately 65-75 minutes. Check the centre toward the end of the baking time by inserting a toothpick deeply into the loaf. Because this is one large, deep loaf, it may require additional baking time beyond 75 minutes. The bread is finished when the toothpick comes out clean or with a few moist crumbs rather than wet batter.

If the top begins to brown before the centre has finished cooking, loosely cover the loaf with aluminum foil, shiny side facing inward toward the bread. This will prevent the top from continuing to darken while giving the centre additional time to cook. Continue baking and checking the centre periodically with a toothpick until fully cooked.

6. Cool

Allow the finished pumpkin bread to cool in the pan for 10-15 minutes before carefully removing it and transferring it to a wire rack. Let the loaf cool completely before slicing or adding a glaze.