This pumpkin bread from the Virginia Hospitality Cookbook is one of my all-time favorites. It's my most requested tea bread from my husband's coworkers and from my sons. I have brightened it up and given it a gentle nudge of heat by using the Spice House's Caribbean Calypso seasoning. The seasoning is rich with citrus zest, coriander, ancho chile, nutmeg and cayenne pepper. It also has a bit of salt, which is why I chose to omit salt from the recipe.
This pumpkin spice bread recipe also makes wonderful mini muffins--just be careful if you go that route. My guys treat them as pumpkin poppers and they're gone in no time at all!
3 1/2 cups flour
3 cups sugar
4 teaspoons The Spice House Caribbean Calypso Seasoning
1 teaspoon The Spice House Ceylon "True" Ground Cinnamon
1 teaspoon The Spice House Ground Allspice
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 cup melted butter
1/2 cup vegetable or canola oil
2 cups canned pumpkin
3/4 cup raisins (optional)
3/4 cup chopped hazelnuts (optional)
Preheat oven to 350°F. Lightly spray 9 mini bread loaf pans with non-stick cooking spray.
Stir together all of the dry ingredients. Whisk the eggs, melted butter and oil together and add to the dry ingredients along with the pumpkin. Mix well. Stir in optional raisins and nuts, if desired.
Divide batter between all nine prepared pans. Bake at 350°F for 35-40 minutes, until loaves spring back when gently touched and toothpick comes out clean. Cool on a rack. Enjoy!
Recipe by: Diana from 37 Cooks
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