Alright folks, it’s time to start thinking Christmas baking. Most of my baking I’ve got down pat from the past few years of trial and error, but it just wouldn’t be the holidays without trying to find a few new things. Also, what would be better to pass out to family on Christmas Eve then some loafs of bread to enjoy with breakfast the next morning.
Our house will be full of different make ahead breads to snack on while we open gifts. I want my full attention to be on the kids, and not on the stove-top. Ok, sure, there may be enough sweetness in this to call it a dessert bread, especially when you drizzle it with a cinnamon glaze, but to me, if it’s got a fruit or a vegetable as a main ingredient, it falls into the healthy enough to eat as a snack category.
I love denial.
Here’s a warning though: I had to double the recipe because I made this on a whim and my can of pumpkin puree was 28oz. To be honest, in Canada I’m not sure you can get it any smaller, so if you’re reading this from the great white north, be prepared to double everything or throw out half a can of pumpkin, something I couldn’t bring myself to do.
Alright, get the cast of characters out to play: pumpkin puree, eggs, vegetable oil, water, white sugar, brown sugar, flour, baking soda, salt, cinnamon, nutmeg, ground cloves, ground ginger and vanilla. The icing sugar is there because I made a glaze for one of them.
In a large bowl, put the sugars, pumpkin puree, eggs, oil, vanilla and water. Mix it until well blended.
This is a lesson in “use what you have on hand”. Once I started really looking at what I needed I quickly determined that I didn’t have a bowl large enough for the doubled recipe. Thankfully, I still hadn’t put the candy bowls away from Halloween. Don’t judge.
Any way, in a second, even larger bowl, put the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Whisk it all together.
Now pour the wet mixture into the flour mixture. Then mix it until well combined. This was a little dicey, and a little messy, but it was worth it. Side note: I am now the proud owner of an extremely large metal bowl. Thanks Nana!
Alright, we’re done.
Pour it into some greased and floured pans (I’m addicted to the Crisco spray with flour in it, that stuff works flawlessly for me). I made three big loafs and one bunt cake from the doubled recipe. Throw them into a 350 degree oven for about 45 minutes (about an hour for the bunt cake).
I just mixed up some icing sugar, water and cinnamon until it was just thin enough to drizzle over the bunt cake.
How about a look inside?
Little in life is better then a freshly baked loaf, or cake…whatever.
Now, for Christmas I’ll be making smaller loafs, about half the size of a full one, to wrap up and give away. I had a generous neighbor order some cookies for a great cause, and her timing was impeccable: she became the proud owner of one of my extra loafs. Wrap them up in some wax or parchment paper, tie up with a ribbon, and label with a little card. Perfection!
Here’s your printable:
Pumpkin Spice Loaf
A super easy loaf cake bursting with pumpkin spice flavour. It freezes incredibly well too!
- 1 (15oz) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 1 tsp vanilla
- 2 cups white sugar
- 1 cup packed brown sugar
- 3½ cups flour
- 2 tsp baking soda
- 1½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground ginger
- Preheat your oven to 350ºF with a rack in the middle position. Grease and flour three 7" x 4" loaf pans.
- In a large bowl mix together the pumpkin puree, eggs, oil, water, vanilla and sugar. Set aside.
- In a second large bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the wet ingredients into the dry ingredients until well combined and no dry bits of flour remain. Pour into prepared loaf pans.
- Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. If making smaller loafs, or a larger cake, adjust time accordingly and check often.
This cake freezes incredibly well. Just double wrap it in fool, and it'll keep in the freezer for up to 6 months (I can guarantee it won't last that long in there though!).