two slices of spiced pumpkin bread cut away from the loaf on a wooden surface

Spiced Pumpkin Bread

This is my go-to dish for autumn potlucks. I almost always bring this to Thanksgiving or Halloween-themed office parties and Fall Festival school bake sales. This is by design; originally, I was not really a fan of pumpkin, but sought to learn a recipe with this flavor, to contribute something fitting for the season. But by adding my favorite flavor, chai spice – to put my own spin on things – I won myself over! Now every time I bring a loaf to a party, I make sure to grab a slice before it’s all gone.

1 3/4 cups flour
2 teaspoons chai spice
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups sugar
1 cup pumpkin puree
1/2 cup canola oil
1/3 cup water
2 eggs

small (1 1/2-quart) mixing bowl
measuring cups and spoons
large (5-quart) mixing bowl
electric mixer
mixing spatula
9” x 5” loaf pan, greased and floured

1. Set oven to 350 degrees. In small bowl, combine flour, chai spice, salt, and baking soda. Set aside.
2. Place remaining ingredients in large bowl and beat together with mixer on medium-low speed until just blended.
3. Pour in flour mixture and beat until just blended.
4. Pour batter into prepared loaf pan.
5. Bake until toothpick inserted into center comes out clean – about 1 hour.

• I use kosher salt in all my cooking, and baking is no exception. Some larger granules never fully dissolve by the end, which gives my baked treats a sometimes surprising, but always subtle, salty-sweet flavor. I enjoy this little twist, but if you do not, simply replace kosher salt with table salt in the recipe above.
• If using the ubiquitous 15-oz can of pumpkin puree found in nearly every supermarket, double this recipe to make two loaves, to use up the entire can. Or try making Pumpkin Scones with Chai Spice Glaze with the remainder.

1 hour, 20 minutes

1 loaf (8 servings)

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