I had a can of Libby’s Pumpkin in my cabinet taking up some space, so I decided to make something with it. I figured the perfect thing to make would be a loaf of Spiced Pumpkin Bread. This is the perfect thing to grab for breakfast while heading out the door for work. And it’s such an easy thing to make since I always have all of the ingredients on hand.
- 2 cups all-purpose flour
- 5 teaspoons ground allspice or pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup LIBBY’S® 100% Pure Pumpkin
- 1 cup packed brown sugar
- 1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
PREHEAT oven to 350° F.
SIFT flour, allspice, baking powder, baking soda and salt into medium bowl.
Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; Stir well.
Stir in flour mixture just until moistened.
Spoon into greased 9 x 5-inch loaf pan.
BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
This was my first time using this recipe, and it wasn’t that bad. I added in a little extra spice to mine, and I’m so happy that I did. It calls for 5 teaspoon of pumpkin pie spice, which may sound like a lot, but it’s really not. If you think about the canned Pumpkin doesn’t give it any spice; just a subtle pumpkin flavor. So you need the spice to come from somewhere. So I used the 5 teaspoons of pumpkin pie spice (all Penzeys, of course!) plus I used 1 teaspoon of freshly grated nutmeg, about 1/2 teaspoon of ginger and a sprinkle of cinnamon. I used regular Apple Juice and that worked out fine. I think next time I’d use a little bit more brown sugar because I think it could be a tad sweeter. I baked mine for 58 minutes, which I think was plenty! So keep an eye on it. But for the first time making this, I was pretty happy with the result.