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My take on Delicious Pumpkin Loaf



What a terrible blogger I am! I've gone over and over in my mind the various blog posts I've wanted to write but I never seem to find the will to get to my computer.

With the imminent arrival of the holidays, I've been baking more (and trying not to eat everything I make). My 3 1/2 year old absolutely loves the Pumpkin Bread at Starbucks, so I'd been scouring the internet for dairy free pumpkin loaf recipes and finally settled on this one http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/


I found it a little bland and so adjusted the spices and some of the proportions.
It makes absolutely the most delicious, light loaf (actually, 2 loaves with this recipe)



Pumpkin Loaf 


1 can pumpkin puree (15 oz)

4 eggs
3 cups sugar
1 cup canola oil (you could try 1/2 cup oil and 1/2 cup apple sauce)
1/2 cup water
2 tsp vanilla essence
(mix thoroughly)

3 cups white flour (can do half whole wheat, or more, if you prefer)

2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp cardamom
1/2 tsp ginger
(mix dry ingredients together and add to wet ingredients with mixer running)

Spray 2- 9 x 5 loaf pans and bake for 55-60 minutes in a 350 deg F oven.



Pumpkin Loaf

I sprinkled some Turbinado Sugar (In the Raw) on this just before baking. You could make it more interesting by adding raisins/ dates/ nuts/ flax seeds or sprinkle the top with pumpkin seeds. If you're not going dairy free (woe is me), I recommend buttering a slice with a mixture of mascarpone cheese and honey/ agave syrup. But it really is amazing on its own.







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