Last year I made this pumpkin chocolate chip bread over and over again because I loved it so much. So this year I wanted to try some other recipes before I reverted to the old one. I trusted Elise at Simply Recipes to guide me, and I was not disappointed. Allspice is quickly becoming a favorite spice of mine, and this bread has a healthy dose of it. I asked Joe which bread he liked better, and he said that he would have to do a side-by-side comparison. I love the walnuts in this as well, though it probably isn't as healthy as the pumpkin chocolate chip bread with it's 1/2 cup of oil.Pumpkin Bread
source: Simply Recipes
Ingredients
1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts
Preparation
1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf. Can easily double the recipe.
