Pumpkin Bread

So....Thanksgiving is tomorrow. Just a little PSA in case you forgot. And of course, Thanksgiving is the holiday of all things turkey. And cranberry. And sweet potato. And pumpkin. Maybe pumpkin pie isn't your thing. {Texture issues, anyone??} But maybe you do love the pumpkin flavor, and you need something different to try to get your pumpkin flavor without the texture issues.

If so, I'd like you to meet pumpkin bread.

It's the perfect side dish. Or dessert. Or breakfast. Or appetizer. Or snack. Or gift.

Also, don't you hate it when you get ready to make pumpkin anything, and you realize you are out of pumpkin pie spice? And let's face it: this close to a major eating holiday, you do not want to drive to the store park on the back forty, traipse inside to the back of the store, and stand in a 30 minute line to buy the tiniest bottle ever of high-priced spice. You just don't.

That's why today's recipe is a two-for-one special. Delicious bread and how to make your own pumpkin pie spice.

I have blogged about the pumpkin bread before, but I thought it was time to update the pictures and make it a little more Shafferland-y, and this time, I'm adding the spice recipe, too.

I made this a couple of weeks ago for Ryan's work buddies. I took brunch to the hospital for all of them, and this was the "dessert" of the brunch. They cleaned it right up! It's delicious when warm with some butter melted on top. And while we're talking about butter, I should forewarn you that this is NOT one of my healthy dishes. This is just a good comfort food that should be eaten in great moderation. :) Sometimes fall just requires a good comfort dish void of a calorie count. Amen?

Pumpkin Bread
 * 3 cups sugar
* 1 cup vegetable oil
* 4 eggs
* 1 (16 ounce) can pumpkin
* 3 1/2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 teaspoons pumpkin pie spice (see below)
* 1/2 teaspoon baking powder
* 1/2 cup water
In a large mixing bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two well-sprayed loaf pans. Bake at 350 for 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack. Cut into slices, serve and enjoy!

Pumpkin Pie Spice

* 2 Tablespoons cinnamon
* 1 teaspoon ginger
* 1/2 teaspoon allspice
* 1/2 teaspoon cloves
* 1/2 teaspoon nutmeg

Mix well and store in an airtight container.

A Few Tips:

* Again, yes, I know this is not anywhere NEAR clean eating. Yes, I know you could find a healthier version. But this one is delicious, and every now and then a girl just needs comfort sweet bread.

* You could try subbing some baking Splenda for some of the sugar, but I will tell you that I made some zucchini bread not long ago, where I did just that, and after a couple of days, the bread was bitter and terrible. It tasted great when it was first baked. So experiment at your own risk!

* You could also try swapping out some of the oil for applesauce, but I haven't tried that, so I don't know how much it would alter the taste or texture.

* I did use brown eggs and wheat flour. Does that even really matter with that much oil, egg, and sugar? Probably not, but let me live in my delusion.

* I really do love to make up several loaves of quick bread and keep them in the freezer for times when I need a last minute snack or dessert for something - or a gift for someone.

* Ryan loves quick bread for a snack or for breakfast, so I try to make some for him now and then, since he's so good to be a great sport about all the clean eating dishes every other day of the week.

* I found a little container at the dollar store that is about the size of a spice container, and I use that to store whatever leftover spice mix I have. You could also use an old pumpkin pie spice container if you have one.