4 C flour
2 t baking soda
1 1/2 t salt
1 T homemade pumpkin pie spice*
|Splash guard beats flour dust mess|
Prepare two loaf pans.
On slow speed, beat together:
3 C lightly packed brown sugar
Bump your mixer speed to medium-high & add in:
|Freeze puree in baggie, thaw, cut off tip|
2/3 C water
2 C cooked pumpkin (if using canned, use plain pumpkin puree, NOT pumpkin pie filling)
Change your mixer head to the batter beater.
Scrape the batter into prepared loaf pans & bake for 50 minutes to start. After 50 minutes, evaluate the bake by inserting a clean knife into the center of a loaf; if the knife comes out clean, the loaf is done. If the knife comes out coated, then add 10 minutes to your timer.
These loafs seem to bake a little differently according to where you are, so once you have achieved the perfect doneness, jot that number in your cookbook for your own reference.
|Or bake a little Streusel on top!|
Change it up by adding to the batter:
3/4 C chopped nuts, or
3/4 C chocolate chips, or
3/4 C SKOR toffee bits
~ Happy Bake Day Everybody! ~
*Homemade pumpkin pie spice: sift together equal parts cinnamon, ground cloves, ground ginger, allspice & nutmeg.
Shout out to Crystal of Ranch Riding who asked for this recipe!